Lipid, phospholipid and fatty acid compositional changes of fenugreck seeds (Trigonella Foenum Graecum L.) during boiling and germination

Faculty of Agriculture

Assiut University

Lipid, phospholipid and fatty acid compositional changes of fenugreck seeds (Trigonella Foenum Graecum L.) during boiling and germination

Research Authors
El-Rify, M. N., Abdel-Gawad, A. S., Youssef, M. K. E., 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
314-326