F. N. A. Azhar and H. Basri, “Physicochemical, Antioxidant and Sensory Evaluation of Dark Chocolate Fortified with Sacha Inchi Powder Roasted at Different Condition”, EKST, vol. 5, no. 1, pp. 239–248, Aug. 2025, Accessed: Apr. 09, 2026. [Online]. Available: https://penerbit.uthm.edu.my/periodicals/index.php/ekst/article/view/18435