Dias, J. M., M. Almeida, D. Adikevičius, P. Andzevičius, and N. B. Alvarenga. “Impact of Olive Oil Usage on Physical Properties of Chocolate Fillings”. Grasas y Aceites 67, no. 3 (September 30, 2016): e145. Accessed April 16, 2024. https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1611.