1. S.T. Beckett, Industrial Chocolate Manufacture and Use (John Wiley & Sons, UK, 2011).
2. S. Haryadi, Teknologi Cokelat (Kanisius, Yogyakarta, 2012).
3. Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile — A review
4. Flavor Formation and Character in Cocoa and Chocolate: A Critical Review
5. S. Haryadi, B. Raharjo, D.W. Marseno. Aktivitas Antioksidan Ekstrak Polifenol Kasar dari Kakao Hasil Penyangraian Menggunakan Energi Gelombang Mikro,” Jurnal Teknologi dan Industri Pangan 17, 176–82 (2006).