DIAN, Hasni; DEDY, Rahmad. The Quality of Milk Chocolate Bars by Substitution of Cocoa Butter, Milk Powder and Lecithin Soya – A Preliminary Study. International Journal on Advanced Science, Engineering and Information Technology, [S. l.], v. 5, n. 4, p. 335–338, 2015. DOI: 10.18517/ijaseit.5.4.544. Disponível em: https://ijaseit.insightsociety.org/index.php/ijaseit/article/view/544. Acesso em: 22 jul. 2024.