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 [Internet]. 2019 Jan. 30 [cited 2026 May 1];2(1):15-21. Available from: https://talentaconfseries.usu.ac.id/index.php/st/article/view/306