| 000 | 00689nam a22002177a 4500 | ||
|---|---|---|---|
| 003 | OSt | ||
| 008 | 231116b |||||||| |||| 00| 0 eng d | ||
| 020 | _a0849305543 | ||
| 082 |
_a664.80565 _bS12H |
||
| 245 |
_aCRC Handbook of World Food Legumes : nutritional chemistry, processing technology and utilization / _cedited by D. K. Salunkhe and S. S. Kadam; Volume- l |
||
| 260 |
_a.- Boca Raton _b: CRC Press _c, 2000 |
||
| 300 | _a310p. | ||
| 650 | _aTechnology (Applied Sciences) | ||
| 650 | _aChemical and Related Technologies | ||
| 650 | _aLegumes | ||
| 650 | _aFood Processing | ||
| 650 | _aHandbook | ||
| 700 | _aSalunkhe, D. K. | ||
| 700 | _aKadam, S. S. | ||
| 942 |
_2ddc _cRFB |
||
| 999 |
_c33744 _d33744 |
||