“Analisis Perubahan Kandungan Lemak Padat , Asam Lemak Trans Dan Komposisi Trigliserida Pada Pembuatan Lemak Pengganti Mentega Coklat Melalui Metode Blending Dibandingkan Interesterifikasi RBDPS Dengan RBDPKO: Analysis of Changes in Solid Fat Content, Trans Fatty Acids and Triglyceride Compositions in the Manufacture of Substitute of Chocolate Butter Through Blending Method Compared to Interesterification of RBDPS With RBDPKO”. Talenta Conference Series: Science and Technology (ST), vol. 1, no. 1, Oct. 2018, pp. 094-00, https://doi.org/10.32734/st.v1i1.195.