Evaluation of quality characteristics of gelatin from milkfish bone result of enzymatic hydrolysis. JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI), [S. l.], v. 11, n. 2, p. 61–75, 2026. DOI: 10.33061/jitipari.v11i2.12110. Disponível em: https://ejurnal.unisri.ac.id/index.php/jtpr/article/view/12110. Acesso em: 9 oct. 2026.