Cocoa Butter Characteristic on Different Roasting Temperature and Its Final Sensory Profiles. Pelita Perkebunan (a Coffee and Cocoa Research Journal), [S. l.], v. 34, n. 3, p. 175–182, 2018. DOI: 10.22302/iccri.jur.pelitaperkebunan.v34i3.312. Disponível em: https://www.ccrjournal.com/index.php/ccrj/article/view/312. Acesso em: 19 may. 2026.