ZAHRO, N. A.; WARKOYO, W.; WAHYUDI, V. A. PENGARUH KONSENTRASI ASAM KLORIDA (HCl) DAN WAKTU EKSTRAKSI PADA KARAKTERISASI PEKTIN KULIT JERUK BALI (Citrus maxima) . Food Technology and Halal Science Journal, [S. l.], v. 6, n. 1, p. 58–72, 2024. DOI: 10.22219/fths.v6i1.28360. Disponível em: https://ejournal.umm.ac.id/index.php/fths/article/view/28360. Acesso em: 20 nov. 2024.