Lipid, phospholipid and fatty acid compositional changes of fenugreck seeds (Trigonella Foenum Graecum L.) during boiling and germination,

Faculty of Agriculture

Assiut University

Lipid, phospholipid and fatty acid compositional changes of fenugreck seeds (Trigonella Foenum Graecum L.) during boiling and germination,

Research Authors
El-Rify, M. N., Abdel-Gawad, A. S., Youssef, M. K. E., and Abou-El-Hawa, S. H.
Research Department
Department of Food Science and Technology
Research Journal
First Conference of Food Sci.. & Techn. for Mediterranean Countries,
Research Member
Mohamed Najib Ahmed Elrefi
Research Rank
3
Research Year
1986
Research Pages
pp. 314-326.