CRC handbook of world food legumes
Subtitle: nutritional chemistry, processing technology, and utilization
By: editors, D.K. Salunkhe, S.S. Kadam.
Contributors: Salunkhe, D. K.; Kadam, S. S.
Publisher: CRC Press
Published: 1989
Place of publication: Boca Raton, Fla
Language: eng
Subjects: Legumes as food.
Other titles: Handbook of world food legumes.
Notes: Includes bibliographies and indexes.