Comparative Quality of Proteins and Morphological Structures of Gelatin From Sheepskin With Acid and Alkaline Treatment. Food Sci. Technol. [Internet]. 2020 Dec. 20 [cited 2026 Jun. 19];3(2):1-8. Available from: https://ejournal.unitomo.ac.id/index.php/foodscitech/article/view/2881