Zain RK, 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). JPA [Internet]. 2025 Apr. 30 [cited 2025 Jun. 20];13(2):112-2. Available from: https://jpa.ub.ac.id/index.php/jpa/article/view/1198