Gaya APA

The effects of roasting time of unfermented cocoa liquor using the oil bath methods on physicochemical properties and volatile compound profiles.. (2019). Jogjakarta: Fakultas Teknologi Pertanian UGM.

Gaya MLA

The effects of roasting time of unfermented cocoa liquor using the oil bath methods on physicochemical properties and volatile compound profiles.. . Jogjakarta: Fakultas Teknologi Pertanian UGM, 2019. Artikel.