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

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

Research Abstract
NULL
Research Authors
Youssef, K. E.; El-Rify, M. N.; Omar, M. B. and Abdel-Gawad, A. S.
Research Department
Department of Food Science and Technology
Research Journal
Assiut J. Agric. Sci.
Research Member
Mohamed Najib Ahmed Elrefi
Research Pages
195 - 204
Research Publisher
Assiut J. Agric. Sci.
Research Rank
2
Research Vol
16(1)
Research Website
NULL
Research Year
1985