Jati, M., S. ., J. Selamat, T. Wahyudi, and N. Putriani. “Effects of Alkali Concentration and Conching Temperature on Flavour, Hardness and Colour of Chocolate”. Pelita Perkebunan (a Coffee and Cocoa Research Journal), Vol. 22, no. 2, May 2006, doi:10.22302/iccri.jur.pelitaperkebunan.v22i2.35.