CRC handbook of world food legumes : nutritional chemistry, processing technology and utilization/

CRC handbook of world food legumes : nutritional chemistry, processing technology and utilization/

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Bibliographic Details
Main Authors:	Salunkhe, D. K., Kadam, S. S.
Format:
Language:
Published:	Boca Raton, Fla. : CRC Press, 1989
Subjects:	Legumes as food