G. Davidov-Pardo
Department of Chemical Engineering Sciences, Food Technology, Universidad Iberoamericana de México, Paseo de la Reforma 880, Santa Fe, Mexico City, CP 01219, Mexico
P. Roccia
CONICET, Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Av. Valparaíso S/N, Córdoba, CP 5000, Argentina
D. Salgado
Department of Chemical Engineering Sciences, Food Technology, Universidad Iberoamericana de México, Paseo de la Reforma 880, Santa Fe, Mexico City, CP 01219, Mexico
A.E. Leon
CONICET, Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Av. Valparaíso S/N, Córdoba, CP 5000, Argentina
R. Pedroza-Islas
Department of Chemical Engineering Sciences, Food Technology, Universidad Iberoamericana de México, Paseo de la Reforma 880, Santa Fe, Mexico City, CP 01219, Mexico
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How to cite this article
G. Davidov-Pardo, P. Roccia, D. Salgado, A.E. Leon and R. Pedroza-Islas, 2008. Utilization of Different Wall Materials to Microencapsulate Fish Oil Evaluation of its Behavior in Bread Products. American Journal of Food Technology, 3: 384-393.
DOI: 10.3923/ajft.2008.384.393
URL: https://scialert.net/abstract/?doi=ajft.2008.384.393
DOI: 10.3923/ajft.2008.384.393
URL: https://scialert.net/abstract/?doi=ajft.2008.384.393