Influence of roasting process on lipid, phospholipid components and fatty acid composition of coffee beans.

Faculty of Agriculture

Assiut University

Influence of roasting process on lipid, phospholipid components and fatty acid composition of coffee beans.

Research Authors
Youssef, K. E.; El-Rify, M. N.; Omar, M. B. and Abdel-Gawad, A. S.
Research Abstract

NULL

Research Department
Department of Food Science and Technology
Research Journal
Assiut J. Agric. Sci.
Research Member
Abdalla Saleh Abdel-Gawad Lagouda
Research Publisher
Assiut J. Agric. Sci.
Research Rank
2
Research Vol
16(1)
Research Website
NULL
Research Year
1985
Research Pages
195 - 204