Effect of fish oil encapsulates incorporation on the physico-chemical and sensory properties of cookies

Published 2015 View Full Article

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Title
Effect of fish oil encapsulates incorporation on the physico-chemical and sensory properties of cookies
Authors
Keywords
Omega-3 fatty acids, Microencapsulation, Functional cookies, Fish oil-milk based emulsion, Lipid oxidation
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 53, Issue 1, Pages 856-863
Publisher
Springer Nature
Online
2015-10-01
DOI
10.1007/s13197-015-1981-2
References
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