Jati, M., ., S., Selamat, J., Wahyudi, T., & Putriani, N. (2006). Effects of Alkali Concentration and Conching Temperature on Flavour, Hardness and Colour of Chocolate. Pelita Perkebunan (a Coffee and Cocoa Research Journal), 22(2). https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v22i2.35