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Encapsulation technology provides many benefits to the food fortification: protection from oxygen and light, a best dispersion and biodisponibility, etc. In this study, vitamin D 3 was encapsulated in two flaxseed oil emulsion formulations. Emulsions were stabilised with calcium caseinate in presence or absence of lecithin and used to standardise cheese milk. The use of flaxseed oil rich in...
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