Comparative Quality of Proteins and Morphological Structures of Gelatin From Sheepskin With Acid and Alkaline Treatment. Food Science and Technology Journal (Foodscitech), [S. l.], v. 3, n. 2, p. 1–8, 2020. DOI: 10.25139/fst.v3i2.2881. Disponível em: https://ejournal.unitomo.ac.id/index.php/foodscitech/article/view/2881. Acesso em: 19 jun. 2026.