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), [S. l.], v. 2, n. 1, p. 15–21, 2019. DOI: 10.32734/st.v2i1.306. Disponível em: https://talentaconfseries.usu.ac.id/index.php/st/article/view/306. Acesso em: 1 may. 2026.