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. st 2019, 2 (1), 15-21. https://doi.org/10.32734/st.v2i1.306.