ANALYSIS OF VARIANCE OF FREE FATTY ACID LEVELS IN MONOGLYCERIDE PRODUCTION BY GLYCEROLYSIS REACTION
The growth of the food industry has increased significantly by 4% to 9% every year, which is simultaneous with the need for raw materials. One of them emulsifying as food additives. Emulsifiers made from raw oils and fats are used to stabilize the mixture of two interfering phases. One of the mos...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/51154 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |