NASUKWAD, Nasukwad; SULTHON, Alwi Ahmad. Decrease of Free Fatty Acid Levels in Cooking Oil Using Sugar Cane. Journal of Natural Sciences and Mathematics Research, [S. l.], v. 5, n. 1, p. 24–27, 2019. Disponível em: https://journal.walisongo.ac.id/index.php/JNSMR/article/view/11027. Acesso em: 7 jun. 2025.