Texture Profile Analysis (TPA) of the jelly dessert prepared from halal gelatin extracted using High Pressure Processing (HPP). Mal. J. Fund. Appl. Sci. [Internet]. 2019 Aug. 25 [cited 2026 Sep. 16];15(4):604-8. Available from: https://mjfas.utm.my/index.php/mjfas/article/view/1583