Palm Based Mono-Diacylglyceride as an Emulsifier in Producing Chocolate with Cocoa Butter Substitute. Pelita Perkebunan (a Coffee and Cocoa Research Journal), [S. l.], v. 31, n. 2, p. 109–118, 2015. DOI: 10.22302/iccri.jur.pelitaperkebunan.v31i2.166. Disponível em: https://mail.ccrjournal.com/index.php/ccrj/article/view/. Acesso em: 16 jun. 2026.