ꦒꦼꦭꦠꦶꦤ꧀
꧋ꦒꦼꦭꦠꦶꦤ꧀ꦪꦆꦏꦸꦧꦲꦤ꧀ꦥꦔꦤꦤ꧀ꦱꦶꦁꦠꦼꦩ꧀ꦧꦸꦱ꧀ꦱꦮꦔꦤ꧀ꦎꦫꦄꦤꦮꦂꦤ꧈ꦠꦤ꧀ꦥꦫꦱ꧈ꦄꦱꦭꦺꦱꦏꦏꦺꦴꦭꦒꦺꦤ꧀ꦱꦶꦁꦣꦶꦗꦸꦥꦸꦏ꧀ꦱꦏꦧꦒꦺꦪꦤ꧀ꦄꦮꦏ꧀ꦏꦼꦮꦤ꧀꧈ꦆꦏꦶꦩꦩ꧀ꦧꦸꦧꦔꦺꦠ꧀ꦪꦺꦤ꧀ꦒꦫꦶꦁꦭꦤ꧀ꦠꦼꦊꦱ꧀ꦤꦭꦶꦏꦊꦩ꧀ꦧꦧ꧀꧈ꦧꦶꦱꦈꦒꦣꦶꦪꦫꦤꦶꦏꦺꦴꦭꦺꦴꦭꦶꦱꦶꦱ꧀ꦱꦶꦁꦣꦶꦲꦶꦣꦿꦺꦴꦭꦶꦱꦶꦱ꧀ꦏꦺꦴꦭꦒꦺꦤ꧀ꦏꦺꦴꦭꦺꦴꦭꦶꦱꦶꦱ꧀ꦒꦼꦭꦠꦶꦤꦺꦲꦶꦣꦿꦺꦴꦭꦶꦱꦶꦱ꧀ꦒꦼꦭꦠꦶꦤꦺꦣꦶꦲꦶꦣꦿꦺꦴꦭꦶꦱꦶꦱ꧀ꦭꦤ꧀ꦥꦺꦥ꧀ꦠꦶꦣꦏꦺꦴꦭꦒꦺꦤ꧀ꦱꦮꦶꦱꦺꦔꦭꦩꦶꦲꦶꦣꦿꦺꦴꦭꦶꦱꦶꦱ꧀꧈ꦆꦏꦶꦧꦶꦪꦱꦤꦺꦣꦶꦒꦸꦤꦏꦏꦺꦩꦶꦤꦁꦏꦄꦒꦺꦤ꧀ꦒꦼꦭ꧀ꦭꦶꦁꦆꦁꦥꦔꦤꦤ꧀ꦎꦧꦠ꧀ꦎꦧꦠꦤ꧀ꦏꦥ꧀ꦱꦸꦭ꧀ꦎꦧꦠ꧀ꦭꦤ꧀ꦮ꦳ꦶꦠꦩꦶꦤ꧀ꦥ꦳ꦶꦭ꧀ꦩ꧀ꦥ꦳ꦺꦴꦠꦺꦴꦒꦿꦥ꦳ꦶꦭꦤ꧀ꦏꦼꦂꦠꦱ꧀ꦭꦤ꧀ꦏꦺꦴꦱ꧀ꦩꦺꦠꦶꦏ꧀꧈
꧋ꦧꦲꦤ꧀ꦱꦶꦁꦔꦼꦩꦺꦴꦠ꧀ꦒꦺꦭꦠꦶꦤ꧀ꦈꦠꦮꦄꦚ꧀ꦕꦱꦺꦏꦤ꧀ꦛꦶꦕꦫꦱꦶꦁꦥꦣꦝꦶꦪꦫꦤꦶꦧꦲꦤ꧀ꦧꦲꦤ꧀ꦒꦺꦭꦠꦶꦤ꧀꧉ꦒꦺꦭꦠꦶꦤ꧀ꦆꦏꦸꦱꦮꦶꦗꦶꦤꦶꦁꦲꦶꦣꦿꦺꦴꦭꦶꦱꦶꦱ꧀ꦮꦔꦸꦤ꧀ꦏꦺꦴꦭꦒꦺꦤ꧀ꦆꦁꦲꦶꦣꦿꦺꦴꦭꦶꦱꦶꦱ꧀ꦚꦸꦣꦥꦿꦺꦴꦠꦺꦪꦶꦤ꧀ꦥ꦳ꦶꦧꦿꦶꦭ꧀ꦱ꧀ꦩꦼꦚꦁꦕꦶꦭꦶꦏ꧀ꦗ꦳ꦠ꧀ꦏꦶꦩꦶꦪ;ꦒꦸꦩꦤ꧀ꦠꦸꦁꦱꦏꦕꦫꦥ꦳ꦶꦱꦶꦏ꧀ꦭꦤ꧀ꦏꦶꦩꦶꦪꦣꦼꦤꦠꦸꦫꦱꦶ꧈ꦧꦺꦴꦧꦺꦴꦠ꧀ꦩꦺꦴꦊꦏꦸꦭꦺꦂꦥꦺꦥ꧀ꦠꦶꦣꦠꦶꦧꦆꦁꦗꦼꦩ꧀ꦧꦂ꧉ꦒꦺꦭꦠꦶꦤ꧀ꦄꦤꦆꦁꦥꦔꦤꦤ꧀ꦕꦸꦕꦶꦩꦸꦭꦸꦠ꧀ꦒꦺꦭꦠꦶꦤ꧀;ꦥꦼꦂꦩꦺꦤ꧀ꦏꦫꦸꦭꦤ꧀ꦩꦂꦱ꧀ꦲ꧀ꦩꦭ꧀ꦭꦺꦴꦮ꧀ꦥꦭꦶꦁ;ꦭꦤ꧀ꦏꦿꦶꦩ꧀ꦌꦱ꧀꧈ꦣꦶꦕꦼꦭꦸꦥ꧀ꦭꦤ꧀ꦪꦺꦴꦒꦸꦂꦠ꧀꧉[1]ꦒꦼꦭꦠꦶꦤ꧀ꦏꦁꦒꦺꦴꦩꦱꦏ꧀ꦄꦱꦭꦺꦏꦪꦧꦸꦧꦸꦏ꧀ꦒꦿꦤꦸꦭꦺ꧈ꦭꦤ꧀ꦭꦩ꧀ꦧꦫꦤ꧀꧈ꦗꦶꦤꦶꦱ꧀ꦆꦤ꧀ꦱ꧀ꦠꦤ꧀ꦧꦶꦱꦣꦶꦠꦩ꧀ꦧꦲꦏꦺꦩꦼꦚꦁꦥꦔꦤꦤ꧀ꦏꦪꦱꦶꦁ;ꦭꦶꦪꦤꦺꦏꦸꦣꦸꦣꦶꦫꦺꦤ꧀ꦝꦺꦩ꧀ꦆꦁꦧꦚꦸꦱꦣꦸꦫꦸꦔꦺ꧉
ꦏꦥꦸꦱ꧀ꦠꦏꦤ꧀[besut | besut sumber]
- ↑ Kodjo Boady Djagnya; Zhang Wang; Shiying Xu (2010). "Gelatin: A Valuable Protein for Food and Pharmaceutical Industries: Review". Critical Reviews in Food Science and Nutrition. 41 (6): 481–492. doi:10.1080/20014091091904. PMID 11592686.