Effect of Konjac Glucomannan and Carrageenan Concentrations on the Sensory Characteristics and Stability of Chocolate Pudding. Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA), [S. l.], v. 5, n. 1, p. 45–53, 2025. DOI: 10.58466/lipida.v5i1.1768. Disponível em: https://jurnal.politap.ac.id/index.php/lipida/article/view/1768. Acesso em: 18 dec. 2025.