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Enhanced oxidative stability of fish oil by encapsulating in culled banana resistant starch-soy protein isolate based

Taslima Ayesha Aktar Nasrin1, Anil Kumar Anal1

  • 1Food Engineering and Bioprocess Technology, Asian Institute of Technology, P O Box 4 Klong Luang, Pathumthani, 12120 Bangkok Thailand.

Journal of Food Science and Technology
|August 6, 2015
PubMed

Keywords:
Culled banana resistant starchEncapsulation efficiencyFish oil microcapsuleFunctional muffinOxidative stability

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