@article{fibrianto_azhar_widyotomo_harijono_2021,  title={Effect of cocoa bean origin and conching time on the physicochemical and microstructural properties of Indonesian dark chocolate},  volume={24},  ISSN={1981-6723},  url={https://doi.org/10.1590/1981-6723.24919},  DOI={10.1590/1981-6723.24919},  journal={Brazilian Journal of Food Technology},  publisher={Instituto de Tecnologia de Alimentos - ITAL},  author={Fibrianto, Kiki and Azhar, La Ode Muhammad Fajrul and Widyotomo, Sukrisno and Harijono, Harijono},  year={2021},  pages={e2019249} }