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“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”, JTMP, vol. 1, no. 2, pp. 77–82, Jan. 2023, doi: 10.30812/jtmp.v1i2.2542.