“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) 2, no. 1 (January 30, 2019): 15–21. Accessed May 1, 2026. https://talentaconfseries.usu.ac.id/index.php/st/article/view/306.