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    Manufacturing Chocolate Bar Using VCO as Cocoa Butter Substitute by Conching and Tempering (Reviewed from Conching Time and Variation of Substitute)

    Manufacturing Chocolate Bar Using VCO as Cocoa Butter Substitute by Conching and Tempering (Reviewed from Conching Time and Variation of Substitute) by Raina Khoirunisa Zain, Erwana Dewi, Muhammad Yerizam

    Published 2025-04-01
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