ANDRIANI, Novia; YENRINA, Rina; NAZIR, Novizar. Physicochemical, Fatty Acid and Sensory Profile of Cocoa Butter Produced from Fermented and Non-Fermented Cocoa Butter. AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment), [S. l.], v. 4, n. 3, p. 6–14, 2020. DOI: 10.29165/ajarcde.v4i3.88. Disponível em: https://ajarcde-safe-network.org/index.php/index.php/ajarcde/article/view/88. Acesso em: 3 sep. 2025.