Fat Reduction in Improving the Quality of Chicken Feet Gelatine for Functional Food Application. Jurnal Kimia Valensi, [S. l.], p. 12–19, 2015. DOI: 10.15408/jkv.v0i0.3149. Disponível em: https://journal.uinjkt.ac.id/index.php/valensi/article/view/3149. Acesso em: 21 jun. 2026.