000 | 00691nam a22002177a 4500 | ||
---|---|---|---|
003 | OSt | ||
008 | 231116b |||||||| |||| 00| 0 eng d | ||
020 | _a084930556X | ||
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- lll |
||
260 |
_a.- Boca Raton _b: CRC Press _c, 2000 |
||
300 | _a323p. | ||
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 |
_c33745 _d33745 |