Botani : Publikasi Ilmu Tanaman dan Agribisnis
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Potensi Fraksi Minyak Sawit Sebagai Pengganti Lemak Kakao pada Produk Cokelat
The demand for chocolate continues to increase along with high public consumption. One of the main components in chocolate formulation is fat, which generally comes from cocoa butter. However, the availability of cocoa butter is limited and the price is relatively high, so a more economical and easi
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