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 [Internet]. 2018 Jan. 10 [cited 2024 Dec. 24];10(1):87-9. Available from: https://jmracpc.uobaghdad.edu.iq/index.php/IJMRCP/article/view/17