Soy Flour, a Support for Freeze Drying of Acetobacter Pasteurianus Starter for Cocoa Fermentation in Côte d’Ivoire. EJFOOD [Internet]. 2024 June 11 [cited 2025 Oct. 22];6(3):27-32. Available from: https://www.ejfood.org/index.php/ejfood/article/view/795