Open AccessFish Oil Microencapsulation as Omega-3 Fatty Acids Fortification Material for Cream of Crab Soup
Author(s) -
Santiara Putri Pramestia,
Bambang Riyanto,
Wini Trilaksani
Publication year - 2015
Publication title -
jurnal pengolahan hasil perikanan indonesia
Language(s) - English
Resource type - Journals
eISSN - 2354-886X
pISSN - 2303-2111
DOI - 10.17844/jphpi.2015.18.2.162
Subject(s) - fish oil , fortification , food science , omega 3 fatty acid , flavor , chemistry , homogenization (climate) , spray drying , instant , polyunsaturated fatty acid , fatty acid , fish <actinopterygii> , docosahexaenoic acid , biology , biochemistry , chromatography , fishery , biodiversity , ecology
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