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CRC Handbook of World Food Legumes : nutritional chemistry, processing technology and utilization /

CRC Handbook of World Food Legumes : nutritional chemistry, processing technology and utilization / edited by D. K. Salunkhe and S. S. Kadam; Volume- lll - Boca Raton : CRC Press , 2000 - 323p.

ISBN: 084930556X

Subjects--Topical Terms:
Technology (Applied Sciences)
Chemical and Related Technologies
Legumes
Food Processing
Handbook

Dewey Class. No.: 664.80565 / S12H

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