C. M. Susanti, R. Sugiharto, S. Setyani, and S. Subeki, “PENGARUH JUMLAH PELARUT ETANOL DAN SUHU FRAKSINASI TERHADAP KARAKTERISTIK LEMAK KAKAO HASIL EKSTRAKSI NON ALKALIZED COCOA POWDER [The effect of amount of ethanol solvent and temperature fractionation on the characteristic of cocoa fat from the extracti”, JTIHP, vol. 19, no. 3, pp. 307–319, Oct. 2014.