Lipid, phospholipid and fatty acid compositional changes of fenugreek seeds (Trigonella foenum graecum L.) during boilling and germination.

Faculty of Agriculture

Assiut University

Lipid, phospholipid and fatty acid compositional changes of fenugreek seeds (Trigonella foenum graecum L.) during boilling and germination.

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

NULL

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
Salah Hassanein Mohamed Abouelhawa
Research Publisher
First conf. of Food Sci. & Technol. for Mediterranean Countries, 30 March – 2 April, Cairo
Research Rank
4
Research Vol
NULL
Research Website
NULL
Research Year
1986
Research Pages
314 - 326