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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Main Authors: | , |
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Format: | Theses and Dissertations NonPeerReviewed |
Published: |
[Yogyakarta] : Universitas Gadjah Mada
2011
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Online Access: | https://repository.ugm.ac.id/89318/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=51576 |
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Institution: | Universitas Gadjah Mada |