ZULFA, F.; ROCHMAH, A. N.; ABDI, Y. F. R.; SULEMAN, D. P.; NADHILAH, D.; RIZKI, P. R.; DEWI, E. E. P. D.; PUTRI, K. R.; AINI, S. Z.; ALYA, Z. N. Effect of Hydrocolloids as Emulsifiers on Nutrients, Antioxidants, and Chocolate Melting Point of Almond Milk (Prunus dulcis). Journal of Food and Agricultural Product, [S. l.], v. 5, n. 1, p. 114–124, 2025. DOI: 10.32585/jfap.v5i1.6408. Disponível em: https://journal.univetbantara.ac.id/index.php/jfap/article/view/6408. Acesso em: 19 apr. 2025.