“Sensory and Physicochemical Attributes of Chocolate Soft Candy With Different Gelling Agents”. Pelita Perkebunan (a Coffee and Cocoa Research Journal) 39, no. 3 (December 19, 2023): 230–243. Accessed May 10, 2026. https://ccrjournal.com/index.php/ccrj/article/view/562.