Susilawati, S., Sugiharto, R. and Damaiyanti, S. M. (2016) “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, 21(1), pp. 42–50. doi: 10.23960/jtihp.v21i1.42 - 50.