The effect of pineapple peel and chicken bone flours on the physicochemical properties and sensory acceptability of noodles. JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI), [S. l.], v. 11, n. 1, p. 9–20, 2026. DOI: 10.33061/jitipari.v11i1.11833. Disponível em: https://ejurnal.unisri.ac.id/index.php/jtpr/article/view/11833. Acesso em: 7 oct. 2026.