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CRC Handbook of World Food Legumes : nutritional chemistry, processing technology and utilization / edited by D. K. Salunkhe and S. S. Kadam; Volume- ll

Contributor(s): Salunkhe, D. K | Kadam, S. SMaterial type: Text

TextPublication details: .- Boca Raton : CRC Press , 2000Description: 294pISBN: 0849305551Subject(s): Technology (Applied Sciences) | Chemical and Related Technologies | Legumes | Food Processing | HandbookDDC classification: 664.80565

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Reference Books	Dr. Rajendra Prasad Central Agricultural University Pusa, Reference	664.80565 S12H (Browse shelf(Opens below))	Available		59341

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