Storage and frying stability of low linolenic flaxseed oil

Posted on 08.02.2018 | Last Modified 07.05.2019
Lead Researcher (PI): Linda Malcolmson
Institution: University of Manitoba
Total WGRF Funding: $50,000
Co-Funders: None
Start Date: 1994
Project Length: 2 Years

To determine the food applications best served by newly developed low linolenic flax varieties.