Effects of Fructose and Tapioca Flour on physical and Sensory Properties of Chocolate Bar. Pelita Perkebunan (a Coffee and Cocoa Research Journal), [S. l.], v. 27, n. 3, 2011. Disponível em: https://mail.ccrjournal.com/index.php/ccrj/article/view/158. Acesso em: 1 may. 2026.