CHEMICAL INTERESTERIFICATION PALM FAT/OIL AND COCONUT OIL FOR COCOA BUTTER ALTERNATIVES
Chemical interesterification succeeded in changing the slip melting point value throughout the reaction time with an undrastic change pattern, a drastically increasing pattern and a drastically decreasing pattern. The pattern of change does not occur drastically on variations of pure palm olein, PS:...
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| Format: | Final Project |
| Language: | Indonesia |
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| Online Access: | https://digilib.itb.ac.id/gdl/view/64915 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |