ZULFA, Fitriyah et al. 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: 18 sep. 2025.