Tekle, Ş. Et Al. 2025. Using Fish Skin Gelatin Hydrolysate as Stabilizer and/or Emulsifier Agent in Ice Cream Production and Melting, Textural, Rheological, and Sensory Characteristics. GELS , vol.11, no.8 , 643-657.

Tekle, Ş., Göktaş, H., Agan, C., Develioğlu Arslan, A., & Tekin Çakmak, Z. H., (2025). Using Fish Skin Gelatin Hydrolysate as Stabilizer and/or Emulsifier Agent in Ice Cream Production and Melting, Textural, Rheological, and Sensory Characteristics. GELS , vol.11, no.8, 643-657.

Tekle, Şefik Et Al. "Using Fish Skin Gelatin Hydrolysate as Stabilizer and/or Emulsifier Agent in Ice Cream Production and Melting, Textural, Rheological, and Sensory Characteristics," GELS , vol.11, no.8, 643-657, 2025

Tekle, Şefik Et Al. "Using Fish Skin Gelatin Hydrolysate as Stabilizer and/or Emulsifier Agent in Ice Cream Production and Melting, Textural, Rheological, and Sensory Characteristics." GELS , vol.11, no.8, pp.643-657, 2025

Tekle, Ş. Et Al. (2025) . "Using Fish Skin Gelatin Hydrolysate as Stabilizer and/or Emulsifier Agent in Ice Cream Production and Melting, Textural, Rheological, and Sensory Characteristics." GELS , vol.11, no.8, pp.643-657.

@article{article, author={Şefik Tekle Et Al. }, title={Using Fish Skin Gelatin Hydrolysate as Stabilizer and/or Emulsifier Agent in Ice Cream Production and Melting, Textural, Rheological, and Sensory Characteristics}, journal={GELS}, year=2025, pages={643-657} }