SINTESIS LEMAK MARGARIN DARI MINYAK WIJEN DAN PALM STEARIN MELALUI INTERESTERIFIKASI KIMIAWI
Chemical interesterification is one of the processes used to modify the physico-chemical characteristics of oils and fats. An attempt to chemical-restructure palm stearin (PS) and sesame oil (SO) to form margarine fat which is suitable for margarine was investigated using sodium methoxide as catalys...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2011
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