ZAIN, R. K.; DEWI, E.; YERIZAM, M. Manufacturing Chocolate Bar Using VCO as Cocoa Butter Substitute by Conching and Tempering (Reviewed from Conching Time and Variation of Substitute): Pembuatan Cokelat Bar Menggunakan Vco Sebagai Cocoa Butter Substitute Secara Conching dan Tempering (Ditinjau dari Waktu Conching dan Variasi Substitute). Jurnal Pangan dan Agroindustri, [S. l.], v. 13, n. 2, p. 112–122, 2025. DOI: 10.21776/ub.jpa.2025.013.02.5. Disponível em: https://jpa.ub.ac.id/index.php/jpa/article/view/1198. Acesso em: 20 jun. 2025.