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
Mohamed Najib Ahmed Elrefi
Research Rank
1
Research Vol
vol. 3 No. 5
Research Year
2007

Effect of some technological processes on the gross chemical composition and mineral contents of mung bean seeds.

Research Authors
El-Rify, M.N; El-Geddawy, M.A.H.; El-Fishawy, F.A. and Abdel-Rahman, E.A
Research Department
Department of Food Science and Technology
Research Journal
The 1st Mansoura Conf. of Food Sci. and Diary Technol
Research Member
Mohamed Najib Ahmed Elrefi
Research Rank
3
Research Vol
pp. , 103-113
Research Year
2000

Effect of some technological processes on gross chemical composition and mineral contents of mung bean seeds

Research Authors
El-Rify, M.N.; El-Geddawy, M.A.H. El-Fishawy, F.A. and Abdel-Rahman, E.A
Research Department
Department of Food Science and Technology
Research Journal
First Mansoura Conference of Food Science and Dairy Technology,
Research Member
Mohamed Najib Ahmed Elrefi
Research Rank
3
Research Year
2000

Effect of processing on the amino composition and protein quality of mung bean seeds.

Research Authors
El-Rify, M.N.; El-Geddawy, M.A.H. El-Fishawy, F.A. and Abdel-Rahman, E.A.
Research Department
Department of Food Science and Technology
Research Journal
First Mansoura Conference of Food Science and Dairy Technology,
Research Member
Mohamed Najib Ahmed Elrefi
Research Rank
3
Research Year
2000
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