DEWI, K. H.; ZUKI, M.; SUBAGIO, M. STUDY OF TEMPERATURE AND ROASTING TIME ON THE QUALITY OF COCOA POWDER. Jurnal Agroindustri, [S. l.], v. 2, n. 1, p. 41–52, 2012. DOI: 10.31186/j.agroindustri.2.1.41-52. Disponível em: https://ejournal.unib.ac.id/agroindustri/article/view/3847. Acesso em: 4 may. 2024.