2019. Pengaruh Suhu Interesterifikasi RBDPO/RBDPS Terhadap Komposisi Trigliserida dan Nilai Kandungan Lemak Padat dalam Pembuatan Lemak Margarin: Effect of Interesterification Temperature of RBDPO / RBDPS on the Composition of Triglycerides and the Value of Solid Fat Content in Margarine Fat Production. Talenta Conference Series: Science and Technology (ST). 2, 1 (Jan. 2019), 15–21. DOI:https://doi.org/10.32734/st.v2i1.306.