NARC Online Library

Handbook of world food legumes: nutritional chemistry processing technology and utilization / Salunkhe, D.K.

Title :	Handbook of world food legumes: nutritional chemistry processing technology and utilization
Material Type:	printed text
Authors:	Salunkhe, D.K. ; Kadam, S.S. ; ,
Publisher:	Florida : CRC Press
Publication Date:	1989
Pagination:	310
ISBN (or other code):	978-0-8493-0554-2
General note:	AN: 2912, vol. I
Keywords:	Legumes; Food technology
Class number:	664.80565

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