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...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Theses and Dissertations NonPeerReviewed |
| Published: |
[Yogyakarta] : Universitas Gadjah Mada
2011
|
| Subjects: | |
| 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 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Universitas Gadjah Mada |