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Assessment of the Oxidative Stability of Flaxseed‐Enriched Lasagna Using the Rancimat Method |
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| Authors: | Samuel Mercier Martin Mondor Sébastien Villeneuve Bernard Marcos Christine Moresoli |
| Affiliation: | 1. Department of Chemical and Biotechnological Engineering, Université de Sherbrooke, Sherbrooke, QC, Canada;2. Agriculture and Agri‐Food Canada, Food Research and Development Centre, Saint‐Hyacinthe, QC, Canada;3. Department of Chemical Engineering, University of Waterloo, Waterloo, ON, Canada |
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