A novel gluten-free fish cake: Physicochemical, microbiological, and sensory properties of rainbow trout-based formulation with celery powder
Food and Health, vol.12, no.3, pp.264-279, 2026 (TRDizin)
- Publication Type: Article / Article
- Volume: 12 Issue: 3
- Publication Date: 2026
- Doi Number: 10.3153/fh26021
- Journal Name: Food and Health
- Journal Indexes: TR DİZİN (ULAKBİM)
- Page Numbers: pp.264-279
- Ataturk University Affiliated: Yes