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2011•Journal of Food Science and TechnologyOpen access

Quality of ω-3 fatty acid enriched low-fat chicken meat patties incorporated with selected levels of linseed flour/oil and canola flour/oil

Ripudaman Singh, Manish Kumar Chatli, Ashim Kumar Biswas, Jhari Sahoo

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Key concepts: Canola, Food science, Linseed oil, Chemistry, Flavour, Fatty acid, Biochemistry

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Quality of ω-3 fatty acid enriched low-fat chicken meat patties incorporated with selected levels of linseed flour/oil and canola flour/oil — Research Paper | ScholarLens