Omega-3 fatty acids and oxidative stability of ice cream supplemented with olein fraction of chia (Salvia hispanica L.) oil
Crossref DOI link: https://doi.org/10.1186/S12944-017-0420-Y
Published Online: 2017-02-07
Published Print: 2017-12
Update policy: https://doi.org/10.1007/SPRINGER_CROSSMARK_POLICY
Ullah, Rahman
Nadeem, Muhammad
Imran, Muhammad
