ÖZDEMIR, M.; YENTÜRK, F. Valorisation of Fish Bones and Scales in Production of Nutritionally Enriched Cookies: A Sustainable Approach to Child Nutrition. Toros University Journal of Food, Nutrition and Gastronomy, [S. l.], v. 4, n. 2, p. 153–164, 2026. DOI: 10.58625/jfng-3071. Disponível em: https://jfng.toros.edu.tr/index.php/jfng/article/view/3071. Acesso em: 9 feb. 2026.