Stability and Consumer Acceptance of Long-Chain Omega-3 Fatty Acids (Eicosapentaenoic Acid, 20:5, n-3 and Docosahexaenoic Acid, 22:6, n-3) in Cream-Filled Sandwich Cookies

✍ Scribed by R. Borneo; D. Kocer; G. Ghai; B. J. Tepper; M. V. Karwe

• Book ID: 111405062
• Publisher: Institute of Food Technologists
• Year: 2007
• Tongue: English
• Weight: 154 KB
• Volume: 72
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2006.00240.x