“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”, IJMRCP, vol. 10, no. 1, pp. 87–97, Jan. 2018, Accessed: Apr. 28, 2024. [Online]. Available: https://jmracpc.uobaghdad.edu.iq/index.php/IJMRCP/article/view/17