The changes in the lipid composition of mung bean seeds as affected by processing methods

The changes in the lipid composition of mung bean seeds as affected by processing methods

Research Authors
Abdel-Rahman, E. A.; El-Geddawy, M. A.; El-Fishawy, F. A.; Kurz, T. and El-Rify, M. N
Research Department
Department of Food Science and Technology
Research Journal
International Journal of Food Engineering
Research Member
Fawzy Abdel-kader Mohamed El-Fishawy
Research Rank
1
Research Vol
Vol. 3, No. 5
Research Year
2007