Development of stable flaxseed oil emulsions as a potential delivery system of ω-3 fatty acids
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Title
Development of stable flaxseed oil emulsions as a potential delivery system of ω-3 fatty acids
Authors
Keywords
Flaxseed oil, Whey protein concentrate, Emulsion, Oxidative stability, Rheology
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 52, Issue 7, Pages 4256-4265
Publisher
Springer Nature
Online
2014-09-02
DOI
10.1007/s13197-014-1370-2
References
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