Characterization of collagen from Java barb (Barbonymus gonionotus) skin and its effect on selected properties of yogurt. Canrea Journal: Food Technology, Nutritions, and Culinary Journal, [S. l.], v. 6, n. 1, p. 17–30, 2023. DOI: 10.20956/canrea.v6i1.716. Disponível em: https://agritech.unhas.ac.id/ojs/index.php/canrea/article/view/716. Acesso em: 7 may. 2026.