Enrichment of biscuits with microencapsulated omega-3 fatty acid (Alpha-linolenic acid) rich Garden cress (Lepidium sativum) seed oil: Physical, sensory and storage quality characteristics of biscuits

Published 2015 View Full Article

Authors

Keywords

Garden cress oil, α-Linolenic acid, Biscuits, Whey protein concentrate, Microencapsulation

Journal

LWT-FOOD SCIENCE AND TECHNOLOGY

Volume 62, Issue 1, Pages 654-661

Publisher

Elsevier BV

Online

2014-02-28

DOI

10.1016/j.lwt.2014.02.018

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