MURSALIN, M.; HIZAZI, A.; SAHRIAL, S. Aplikasi penggunaan Mono Di-Acyl Glycerol (MDAG) untuk meningkatkan stabilitas dan titik leleh dark chocolate [Application of Mono Di-Acyl Glycerol (MDAG) to Improve Stability and Melting Point of Dark Chocolate]. Jurnal Teknologi & Industri Hasil Pertanian, [S. l.], v. 27, n. 1, p. 53–60, 2022. DOI: 10.23960/jtihp.v27i1.53-60. Disponível em: http://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/5437. Acesso em: 17 oct. 2025.