Tekle, S.; Goktas, H.; Agan, C.; Develioglu-Arslan, A.; Tekin-Cakmak, Z.H.
Using Fish Skin Gelatin Hydrolysate as Stabilizer and/or Emulsifier Agent in Ice Cream Production and Melting, Textural, Rheological, and Sensory Characteristics. Gels 2025, 11, 643.
https://doi.org/10.3390/gels11080643
AMA Style
Tekle S, Goktas H, Agan C, Develioglu-Arslan A, Tekin-Cakmak ZH.
Using Fish Skin Gelatin Hydrolysate as Stabilizer and/or Emulsifier Agent in Ice Cream Production and Melting, Textural, Rheological, and Sensory Characteristics. Gels. 2025; 11(8):643.
https://doi.org/10.3390/gels11080643
Chicago/Turabian Style
Tekle, Sefik, Hamza Goktas, Cansu Agan, Aysen Develioglu-Arslan, and Zeynep Hazal Tekin-Cakmak.
2025. "Using Fish Skin Gelatin Hydrolysate as Stabilizer and/or Emulsifier Agent in Ice Cream Production and Melting, Textural, Rheological, and Sensory Characteristics" Gels 11, no. 8: 643.
https://doi.org/10.3390/gels11080643
APA Style
Tekle, S., Goktas, H., Agan, C., Develioglu-Arslan, A., & Tekin-Cakmak, 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, 11(8), 643.
https://doi.org/10.3390/gels11080643