Effects of Alkali Concentration and Conching Temperature on Flavour, Hardness and Colour of Chocolate. Pelita Perkebunan (a Coffee and Cocoa Research Journal), [S. l.], v. 22, n. 2, 2006. Disponível em: https://mail.ccrjournal.com/index.php/ccrj/article/view/35. Acesso em: 1 may. 2026.