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 J. of Food Engineering
Research Member
El-Sayed Ali Abdel-Rahman
Research Rank
1
Research Year
2007