Azhar, F.N.A. and Basri, H. (2025) “Physicochemical, Antioxidant and Sensory Evaluation of Dark Chocolate Fortified with Sacha Inchi Powder Roasted at Different Condition”, Enhanced Knowledge in Sciences and Technology, 5(1), pp. 239–248. Available at: https://penerbit.uthm.edu.my/periodicals/index.php/ekst/article/view/18435 (Accessed: 9 April 2026).