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. 2018;10(1):87-97. Accessed May 18, 2024. https://www.jmracpc.uobaghdad.edu.iq/index.php/IJMRCP/article/view/17