ENCAPSULATION OF OMEGA-3 FATTY ACID USING NANOTECHNOLOGY TO IMPROVE ITS THERMAL STABILITY AND USE IT TO ENRICHING THE YOGURT: ENCAPSULATION OF OMEGA-3 FATTY ACID USING NANOTECHNOLOGY TO IMPROVE ITS THERMAL STABILITY AND USE IT TO ENRICHING THE YOGURT. Iraqi Journal of Market Research and Consumer Protection, [S. l.], v. 10, n. 1, p. 87–97, 2018. Disponível em: https://jmracpc.uobaghdad.edu.iq/index.php/IJMRCP/article/view/17. Acesso em: 29 mar. 2025.