Evaluation of Nutritional and Sensory Quality of a Coated Fish Product Developed from Small Indigenous Fish Species Aplocheilus panchax
Md Rakibul Islam, Rafay Ibna Abdur Razzak, Mowfi Rashid, Md. Mohibbullah & Asif Wares Newaz · European Journal of Nutrition & Food Safety · 2025
The present study was conducted with an aim to develop a value-added product from blue panchax (Aplocheilus panchax) as well as to carry out its nutritional value and sensory evaluation. Value-added, ‘ready-to-heat’ fish products have become more popular globally in recent years...
Open access
Research Article
10.9734/ejnfs/2025/v17i91852