Sensory and physicochemical attributes of chocolate soft candy with different gelling agents. Pelita Perkebunan (a Coffee and Cocoa Research Journal), [S. l.], v. 39, n. 3, p. 230–243, 2023. DOI: 10.22302/iccri.jur.pelitaperkebunan.v39i3.562. Disponível em: https://mail.ccrjournal.com/index.php/ccrj/article/view/562. Acesso em: 13 jun. 2026.