DJAAFAR, T. F.; RAHAYU, E. S.; ATIKA, A.; PURWANDARI, F. A.; UTAMI, T.; MARWATI, T.; HATMI, R. U. Physicochemical, microbiological, and sensory properties of probiotic chocolate bar Dad-13 made from cocoa beans fermented with Lactiplantibacillus plantarum HL-15 during storage. Food Science and Technology, Campinas, Brasil, v. 44, 2024. DOI: 10.5327/fst.0001723. Disponível em: https://fst.emnuvens.com.br/revista/article/view/318. Acesso em: 18 set. 2024.