RANIYATUNNISA, P. F.; HENDRIYANA. Optimization of Neutralization in the Integrated Refining of Red Palm Oil: Effects on Free Fatty Acids and Water Content. CHEMICA: Jurnal Teknik Kimia, [S. l.], v. 13, n. 1, p. 30–39, 2026. DOI: 10.26555/chemica.v13i1.498. Disponível em: https://journal3.uad.ac.id/index.php/chemica/article/view/498. Acesso em: 31 mar. 2026.