[1]
Raniyatunnisa, P.F. and Hendriyana 2026. Optimization of Neutralization in the Integrated Refining of Red Palm Oil: Effects on Free Fatty Acids and Water Content. CHEMICA: Jurnal Teknik Kimia. 13, 1 (Mar. 2026), 30–39. DOI:https://doi.org/10.26555/chemica.v13i1.498.