KHAIRY.H, Luma; SAADOON, Fered; VARASTEGANI, Boshra; YANG, Tajul A.; ZZAMAN, Wahidu. Physical Chemical Properties of Fermented and Roasted Rambutan Seed Fat (RSF) as A Potential Source of Cocoa Butter Replacer. International Journal on Advanced Science, Engineering and Information Technology, [S. l.], v. 7, n. 1, p. 57–62, 2017. DOI: 10.18517/ijaseit.7.1.1066. Disponível em: https://ijaseit.insightsociety.org/index.php/ijaseit/article/view/1066. Acesso em: 3 jul. 2024.