Formation and development of flavour of cocoa (Theobroma cacao L.) cultivar Criollo and Forastero: A review by Wahyuni, N.L., Sunarharum, W.B., Muhammad, D.R.A., Saputro, A.D.

Physical characteristics of chocolate made from cocoa bean fermented at different duration: A preliminary study by Saputro, A.D., Muhammad, D.R.A., Sunarharum, W.B., Kusumadevi, Z., Irmandharu, F.

Consumer acceptance of chocolate formulated with functional ingredient by Muhammad, D.R.A., Zulfa, F., Purnomo, D., Widiatmoko, C., Fibri, D.L.N.