CRC Handbook of World Food Legumes : nutritional chemistry, processing technology and utilization / edited by D. K. Salunkhe and S. S. Kadam; Volume- lll
Material type: TextPublication details: .- Boca Raton : CRC Press , 2000Description: 323pISBN: 084930556XSubject(s): Technology (Applied Sciences) | Chemical and Related Technologies | Legumes | Food Processing | HandbookDDC classification: 664.80565Item type | Current library | Call number | Status | Date due | Barcode |
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Reference Books | Dr. Rajendra Prasad Central Agricultural University Pusa, Reference | 664.80565 S12H (Browse shelf(Opens below)) | Available | 59342 |
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