Effect of Different Types of Emulsifiers on the Physical Characteristics and Fat Bloom Stability of Dark Chocolate with Cocoa Butter Alternatives. Journal of Biochemistry, Microbiology and Biotechnology, [S. l.], v. 12, n. SP1, p. 27–30, 2024. DOI: 10.54987/jobimb.v12iSP1.930. Disponível em: https://journal2.hibiscuspublisher.com/index.php/JOBIMB/article/view/930. Acesso em: 11 may. 2026.