Soy Flour, a Support for Freeze Drying of Acetobacter Pasteurianus Starter for Cocoa Fermentation in Côte d’Ivoire. European Journal of Agriculture and Food Sciences, [S. l.], v. 6, n. 3, p. 27–32, 2024. DOI: 10.24018/ejfood.2024.6.3.795. Disponível em: https://www.ejfood.org/index.php/ejfood/article/view/795. Acesso em: 22 oct. 2025.