“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” (2018) Iraqi Journal of Market Research and Consumer Protection, 10(1), pp. 87–97. Available at: https://jmracpc.uobaghdad.edu.iq/index.php/IJMRCP/article/view/17 (Accessed: 28 April 2024).