Evaluation of the organoleptic characteristics of chocolate made with cocoa beans from three main production areas in Côte d’Ivoire. International Journal of Agricultural Research, Innovation and Technology, [S. l.], v. 14, n. 2, p. 53–61, 2025. Disponível em: https://ijarit.online/index.php/journal/article/view/131.. Acesso em: 7 mar. 2026.