Celi Sabando, Kristley David, et al. “Benefits of Cocoa (Theobroma Cacao) Fermentation in the Food Industryilimbi) and Its Potential Agro-Industrial Processes”. Tierra Infinita, vol. 10, no. 1, Dec. 2024, pp. 131-42, https://doi.org/10.32645/26028131.1310.