Chire-Fajardo, G. C., Ureña-Peralta, M. O., García-Torres, S. M., & Hartel, R. W. (2019). Optimization of the dark chocolate formulation from the mixture of cocoa beans and cocoa content by applying surface response method. Enfoque UTE, 10(3), pp. 42 - 54. https://doi.org/10.29019/enfoque.v10n3.432