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 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. 327-341.