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KARTIKA , CANDRA WIBOWO (2023) KAJIAN DERAJAT BRIX DAN WAKTU FERMENTASI PULPA KAKAO (Theobroma cacao Linn) TERHADAP TOTAL FENOL, AKTIVITAS ANTIOKSIDAN DAN SIFAT SENSORI PADA PEMBUATAN KOMBUCHA. Masters thesis, UNIVERSITAS LAMPUNG.
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