[1]
Jati, M. 2008. Physical Characteristics of Cocoa Butter and Palm Stearin Mixture in Milk Chocolate System. Pelita Perkebunan (a Coffee and Cocoa Research Journal). 24, 3 (Dec. 2008). DOI:https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v24i3.104.