11/2017 Amin A., Physicochemical and sensory characteristics of fish chips prepared from CATLA CATLA fish: an innovative approach to the development of the product. Conference on Recent Trends in Food Processing and Technology. November 15-16,2017. RTFT-2017-137
11/2017 Amin A., Development and sensory evaluation of fish crackers made from Rohu, LABEO ROHITA. Conference on Recent Trends in Food Processing and Technology. November 15- 16,2017. RTFT-2017-132.
11/2021 Amin A. Nutritional composition, Sensory Evaluation, and Microbiological studies of fish rusk cake with the value addition of walnut powder. Conference on Recent Trends in Food Processing and Technology. November 15-16,2017. RTFT-2017-136
