Open AccessDecrease of Free Fatty Acid Levels in Cooking Oil Using Sugar Cane
Author(s) -
Nasukwad Nasukwad,
Alwi Ahmad Sulthon
Publication year - 2019
Publication title -
journal of natural sciences and mathematics research/journal of natural sciences and mathematics research
Language(s) - English
Resource type - Journals
eISSN - 2614-6487
pISSN - 2460-4453
DOI - 10.21580/jnsmr.2019.5.1.11027
Subject(s) - bagasse , food science , cooking oil , fatty acid , cane , sugar , chemistry , ingredient , pulp and paper industry , biochemistry , engineering , biodiesel , catalysis