DJAAFAR, T.F., RAHAYU, E.S., ATIKA, A., PURWANDARI, F.A., UTAMI, T., MARWATI, T. e HATMI, R.U. 2024. 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. 44, (abr. 2024). DOI:https://doi.org/10.5327/fst.0001723.