[1]
Saputro, A.D. et al. 2022. Physical Characteristic of Heat Resistant Chocolate Formulated with Konjac Glucomannan and Xanthan Gum-Based Hydrogel at Various Fat Content during Period of Crystal Growth (Maturation). Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering). 11, 4 (Dec. 2022), 658–670. DOI:https://doi.org/10.23960/jtep-l.v11i4.658-670.