SUSILAWATI, S.; SUGIHARTO, R.; DAMAIYANTI, S. M. FORMULASI VIRGIN COCONUT OIL(VCO) DAN PENGEMULSI LESITIN KEDELAI TERHADAP STABILITAS EMULSI DAN SIFAT ORGANOLEPTIK PASTA KACANG MERAH [Formulation of Virgin Coconut Oil (VCO)and emulsifier lechitin of soy on the emultion stability and sensory characteristic of red beans paste. Jurnal Teknologi & Industri Hasil Pertanian, [S. l.], v. 21, n. 1, p. 42–50, 2016. DOI: 10.23960/jtihp.v21i1.42 - 50. Disponível em: http://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/1388. Acesso em: 6 dec. 2025.