Effect of steeping and roasting on lipid, phospholipid fractions and fatty acid composition of Egyptian chufa tubers (Cyperus esculentus).

Effect of steeping and roasting on lipid, phospholipid fractions and fatty acid composition of Egyptian chufa tubers (Cyperus esculentus).

Research Abstract
NULL
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 Conf. of Food Sci. & Technol. For Mediterranean Countries, 30 March – 2 April, Cairo
Research Member
Mohamed Kamal El-Sayed Yussef
Research Pages
NULL
Research Publisher
First Conf. of Food Sci. & Technol. For Mediterranean Countries, 30 March – 2 April, Cairo
Research Rank
4
Research Vol
327 - 341
Research Website
NULL
Research Year
1986