Emulsion-encapsulated beverage powder flavorant

By Rushmore D.F.   Chmiel O.   Furrer M.   Liu R.T.S.  

Trends in Food Science and Technology, Vol. 7, Iss. 11, 1996-11 ,pp. : 377-377

Elsevier

Access to resources Recommend Favorite

Fatty acid profile of traditional soymilk

By Peñalvo José   Castilho M.   Silveira M.   Matallana M.   Torija M.  

European Food Research and Technology A, Vol. 219, Iss. 3, 2004-08 ,pp. : 251-253

Springer Publishing Company

Access to resources Recommend Favorite

Fortification of Foods with Omega-3 Polyunsaturated Fatty Acids

By Ganesan Balasubramanian   Brothersen Carl   McMahon Donald J.  

Critical Reviews in Food Science and Nutrition, Vol. 54, Iss. 1, 2014-01 ,pp. : 98-114

Taylor & Francis Ltd

Access to resources Recommend Favorite

Advances in Dietary Enrichment with N-3 Fatty Acids

By Moghadasian Mohammed  

Critical Reviews in Food Science and Nutrition, Vol. 48, Iss. 5, 2008-05 ,pp. : 402-410

Taylor & Francis Ltd

Access to resources Recommend Favorite

Fatty acid compositions of Turbo coronatus Gmelin 1791

By Freije Afnan Mahmood   Awadh Maysoon Nedham  

British Food Journal, Vol. 112, Iss. 10, 2010-09 ,pp. : 1049-1062

Emerald Group Publishing Ltd

Access to resources Recommend Favorite