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  1. 1
    Physical Characteristic of Heat Resistant Chocolate Formulated with Konjac Glucomannan and Xanthan Gum-Based Hydrogel at Various Fat Content during Period of Crystal Growth (Maturation)

    Physical Characteristic of Heat Resistant Chocolate Formulated with Konjac Glucomannan and Xanthan Gum-Based Hydrogel at Various Fat Content during Period of Crystal Growth (Matura... von Saputro, Arifin Dwi, Nur Fadilah, Mira Aprilia, Keegen Bangun, Samuel, Rahayoe, Sri, Wahyu Karyadi, Joko Nugroho, Setiowati, Arima Diah


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  2. 2
    Impact of fermentation and roasting duration on the properties of cocoa beans and dark chocolates: A preliminary study

    Impact of fermentation and roasting duration on the properties of cocoa beans and dark chocolates: A preliminary study von Saputro, Arifin Dwi, Putra, Hagi Argitama, Efryla, Nurhalima Dinda, Fadilah, Mira Aprilia Nur, Bintoro, Nursigit, Karyadi, Joko Nugroho Wahyu


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