RAHMAWATI, S. T.; HARYANTO, H. The Effect of Variations in the Concentration of Added Butyrum (milk fat) on the Making of Paper Soap and Organoleptic Properties: Sensory Tests and Product Stability. Journal of Engineering Science and Technology Management (JES-TM), [S. l.], v. 6, n. 1, p. 214–222, 2026. DOI: 10.31004/jestm.v6i1.419. Disponível em: https://jes-tm.org/index.php/jestm/article/view/419. Acesso em: 25 apr. 2026.