Ulasan Ilmiah : Potensi Pektin Dari Kulit Jeruk Sebagai Emulsifier Melalui Modifikasi Hidrofobik Pektin: Review: Potential Of Pectin From Orange Peel As Emulsifier Through Hydrophobically Modified Pectin. (2023). Jurnal Teknologi Dan Mutu Pangan, 1(2), 77-82. https://doi.org/10.30812/jtmp.v1i2.2542