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“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, vol. 2, no. 1, pp. 15–21, Jan. 2019, doi: 10.32734/st.v2i1.306.