1.
Saputro AD, Nur Fadilah MA, Keegen Bangun S, Rahayoe S, Wahyu Karyadi JN, Setiowati AD. 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). JTEP-L [Internet]. 2022Dec.25 [cited 2025Oct.19];11(4):658-70. Available from: https://jurnal.fp.unila.ac.id/index.php/JTP/article/view/5658