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. Disponível em: https://www.ccrjournal.com/index.php/ccrj/article/view/. Acesso em: 1 may. 2026.