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Article Title
A Comparative Study of Physical Quality, Nutritional Composition, and Sensory Evaluation of Deep-fried and Air-fried Skipjack Tuna (Katsuwonus pelamis) Fish-shaped Samosa which is Attractive and Healthier for Consumption
Authored by
Harishchandra Parshuram Nayak
Department of Fish Processing Technology, College of Fisheries Science, Kamdhenu University, Veraval (362265), Gujarat, India.
Jitesh B. Solanki
Department of Fish Processing Technology, College of Fisheries Science, Kamdhenu University, Veraval (362265), Gujarat, India.
Vanshita A. Tandel
Department of Aquatic Environment Management, College of Fisheries Science, Kamdhenu University, Veraval (362265), Gujarat, India.