Effect of steeping and roasting on lipid, phospholipid fractions and fatty acid composition of Egyptian chufa tubers (Cyperus esculentus).

Faculty of Agriculture

Assiut University

Effect of steeping and roasting on lipid, phospholipid fractions and fatty acid composition of Egyptian chufa tubers (Cyperus esculentus).

Research Authors
Youssef, M. K. E.; El-Rify, M. N.; Abdel-Gawad, A. S. and Abou-El-Hawa, S. H.
Research Abstract

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Research Department
Department of Food Science and Technology
Research Journal
First Conf. of Food Sci. & Technol. For Mediterranean Countries, 30 March – 2 April, Cairo
Research Member
Abdalla Saleh Abdel-Gawad Lagouda
Research Publisher
First Conf. of Food Sci. & Technol. For Mediterranean Countries, 30 March – 2 April, Cairo
Research Rank
4
Research Vol
327 - 341
Research Website
NULL
Research Year
1986
Research Pages
NULL