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Vol 21, No 1 (2019) The Effect of Gelatin from Different Fish Skin on Physical and Sensory Characteristics of Marsmallow Abstract  PDF
Izmy Nur Aziza, Yudhomenggolo Sastro Darmanto, Retno Ayu Kurniasih
 
Vol 27, No 1 (2025) Antioxidant and Antibacterial Activities of Patin Fish Skin Gelatin Edible Coating with Carrageenan and Red Ginger Essential Oil Abstract
Rahmi Nurdiani, Omega Tantia Ningsih, Ahmad Adnan Fauzi, Putri Yasmin, Dwi Anggraini Puspitasari, Retno Tri Astuti, Bayu Kusuma
 
Vol 26, No 2 (2024) Application of Barracuda Fish Skin Gelatin (Sphyraena barracuda) on Characteristics of Liquid Smoke Flavored Ice Cream Abstract  PDF
Riris Sitoresmi, Fronthea Swastawati, Slamet Suharto
 
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