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 [Internet]. 2023 Jan. 28 [cited 2026 Jan. 25];1(2):77-82. Available from: https://journal.universitasbumigora.ac.id/jtmp/article/view/2542