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. Jurnal Teknologi dan Mutu Pangan, [S. l.], v. 1, n. 2, p. 77–82, 2023. DOI: 10.30812/jtmp.v1i2.2542. Disponível em: https://journal.universitasbumigora.ac.id/jtmp/article/view/2542. Acesso em: 31 oct. 2025.