Chemistry and biochemistry of legumes
By: edited by S.K. Arora.
Contributors: Arora, S. K.
Publisher: E. Arnold
Published: 1983
Place of publication: London
Language: eng
Number of pages: 359
Subjects: Legumes -- Composition.; Legumes.; Legumes as food.; Botanical chemistry.
Description: Describes the chemistry and biochemistry of legume crops in relation to their uses as foodstuffs, and how they can be genetically improved to produce larger yields and new varieties.
Notes: Includes bibliographies and index.