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Journal: GelsVolume: 11Number: 643
Article: Using Fish Skin Gelatin Hydrolysate as Stabilizer and/or Emulsifier Agent in Ice Cream Production and Melting, Textural, Rheological, and Sensory Characteristics
- Authors:
- Sefik Tekle1,*,
- Hamza Goktas2,* and
- Cansu Agan3
- et al.
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