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Saputro, A.D., Nur Fadilah, M.A., Keegen Bangun, S., Rahayoe, S., Wahyu Karyadi, J.N. and Setiowati, A.D. 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.