SAPUTRO, A. D.; NUR FADILAH, M. A.; KEEGEN BANGUN, S.; RAHAYOE, S.; WAHYU KARYADI, J. N.; SETIOWATI, A. D. 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), [S. l.], v. 11, n. 4, p. 658–670, 2022. DOI: 10.23960/jtep-l.v11i4.658-670. Disponível em: https://jurnal.fp.unila.ac.id/index.php/JTP/article/view/5658. Acesso em: 18 oct. 2025.