1.
Hegde G, T.C. C, K.C D. Quality Changes of Fish Sausage Incorporated with Potato Starch Powder at Room Temperature. Fish. Technol. [Internet]. 2025 Jun. 10 [cited 2025 Oct. 21];29(2). Available from: https://epubs.icar.org.in/index.php/FT/article/view/25499