JAMILATUN, S.; LUTHFIANI, I. N.; PUTRI, D. P.; PITOYO, J.; RAHAYU, A. The Effect of Variations of Stearin Mass and Used Cooking Oil From Purification with Activated Carbon on the Quality of The Candle. Agroindustrial Technology Journal, [S. l.], v. 6, n. 1, p. 35–57, 2022. DOI: 10.21111/atj.v6i1.7234. Disponível em: https://ejournal.unida.gontor.ac.id/index.php/atj/article/view/7234. Acesso em: 6 dec. 2025.