Effect of steeping and roasting on Lipid, phospholipid fractions and fatty acid composition of Egyptian Chufa tubers (Cyperus Esculentus

Faculty of Agriculture

Assiut University

Effect of steeping and roasting on Lipid, phospholipid fractions and fatty acid composition of Egyptian Chufa tubers (Cyperus Esculentus

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 Member
Salah Hassanein Mohamed Abouelhawa
Research Year
1986
Research Pages
327-341