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

Faculty of Agriculture

Assiut University

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