FNS> Vol.2 No.4, June 2011

 

Copyright © 2011 Dayane de C. Morais, Érica A. Moraes, Maria Inês de S. Dantas, Júlia C. C. Carraro, Cassiano O. da Silva, Paulo R. Cecon, Hércia S. Duarte Martino, Sônia M. Rocha Ribeiro et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

 

How to Cite this Article

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D. Morais, É. Moraes, M. Dantas, J. Carraro, C. Silva, P. Cecon, H. Martino and S. Ribeiro, "Heat Treatment and Thirty-Day Storage Period Do Not Affect the Stability of Omega-3 Fatty Acid in Brown Flaxseed (Linum Usitatissimum) Whole Flour," Food and Nutrition Sciences, Vol. 2 No. 4, 2011, pp. 281-286. doi: 10.4236/fns.2011.24040.

 

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