NURAINY, F.; NAWANSIH, O.; SITANGGANG, M. M. PENGARUH PERBANDINGAN BUBUK COKLAT DAN TEPUNG KETAN TERHADAP SIFAT KIMIA DAN SENSORI DODOL COKLAT [Effect of the Comparison of Cocoa Powder and Glutinous Rice Flour on the Chemical and Sensory Properties of Chocolate Dodol]. Jurnal Teknologi & Industri Hasil Pertanian, [S. l.], v. 23, n. 1, p. 21–30, 2018. DOI: 10.23960/jtihp.v23i1.21-30. Disponível em: https://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/1584. Acesso em: 26 jan. 2026.