Tekle, S. Et Al. 2024. Effects of Fish Skin Gelatin Hydrolysates Treated with Alcalase and Savinase on Frozen Dough and Bread Quality. Foods , vol.13, no.1 .

Tekle, S., ÖZÜLKÜ, G., Bekiroglu, H., & SAĞDIÇ, O., (2024). Effects of Fish Skin Gelatin Hydrolysates Treated with Alcalase and Savinase on Frozen Dough and Bread Quality. Foods , vol.13, no.1.

Tekle, Sefik Et Al. "Effects of Fish Skin Gelatin Hydrolysates Treated with Alcalase and Savinase on Frozen Dough and Bread Quality," Foods , vol.13, no.1, 2024

Tekle, Sefik Et Al. "Effects of Fish Skin Gelatin Hydrolysates Treated with Alcalase and Savinase on Frozen Dough and Bread Quality." Foods , vol.13, no.1, 2024

Tekle, S. Et Al. (2024) . "Effects of Fish Skin Gelatin Hydrolysates Treated with Alcalase and Savinase on Frozen Dough and Bread Quality." Foods , vol.13, no.1.

@article{article, author={Sefik Tekle Et Al. }, title={Effects of Fish Skin Gelatin Hydrolysates Treated with Alcalase and Savinase on Frozen Dough and Bread Quality}, journal={Foods}, year=2024}