Ozcan, Y. Et Al. 2025. Gelation Kinetics, Melting and Foaming Characteristics of Turkey (Meleagris gallopavo) Skin Gelatin: Influence of Conventional Oven/Spray/Freeze-Drying Methods. Journal of Food Science , vol.90, no.8 .

Ozcan, Y., Kurt, A., & TOKER, Ö. S., (2025). Gelation Kinetics, Melting and Foaming Characteristics of Turkey (Meleagris gallopavo) Skin Gelatin: Influence of Conventional Oven/Spray/Freeze-Drying Methods. Journal of Food Science , vol.90, no.8.

Ozcan, Yilmaz, Abdullah Kurt, And Ömer Said TOKER. "Gelation Kinetics, Melting and Foaming Characteristics of Turkey (Meleagris gallopavo) Skin Gelatin: Influence of Conventional Oven/Spray/Freeze-Drying Methods," Journal of Food Science , vol.90, no.8, 2025

Ozcan, Yilmaz Et Al. "Gelation Kinetics, Melting and Foaming Characteristics of Turkey (Meleagris gallopavo) Skin Gelatin: Influence of Conventional Oven/Spray/Freeze-Drying Methods." Journal of Food Science , vol.90, no.8, 2025

Ozcan, Y. Kurt, A. And TOKER, Ö. S. (2025) . "Gelation Kinetics, Melting and Foaming Characteristics of Turkey (Meleagris gallopavo) Skin Gelatin: Influence of Conventional Oven/Spray/Freeze-Drying Methods." Journal of Food Science , vol.90, no.8.

@article{article, author={Yilmaz Ozcan Et Al. }, title={Gelation Kinetics, Melting and Foaming Characteristics of Turkey (Meleagris gallopavo) Skin Gelatin: Influence of Conventional Oven/Spray/Freeze-Drying Methods}, journal={Journal of Food Science}, year=2025}