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. (2019). Talenta Conference Series: Science and Technology (ST), 2(1), 15-21. https://doi.org/10.32734/st.v2i1.306