Pengaruh Proses Degumming dan Netralisasi Terhadap Sifat Fisiko Kimia dan Profil Asam Lemak Penyusun Minyak Biji Gambas (Luffa acutangula Linn.) | Zendy

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Pengaruh Proses Degumming dan Netralisasi Terhadap Sifat Fisiko Kimia dan Profil Asam Lemak Penyusun Minyak Biji Gambas (Luffa acutangula Linn.)

Author(s) -

Antonius Rizky Meilano,

Hartati Soetjipto,

Margareta Novian Cahyanti

Publication year - 2017

Publication title -

chimica et natura acta

Language(s) - Uncategorized

Resource type - Journals

eISSN - 2541-2574

pISSN - 2355-0864

DOI - 10.24198/cna.v5.n2.14604

Subject(s) - food science , chemistry , physics

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