CRC Handbook of world food legumes
Subtitle: nutritional chemistry, processing technology, and utilization
By: editors D.K. Salunkhe and S.S. Kadam. Vol. 2.
Contributors: Salunkhe, D. K.; Kadam, S. S.
Publisher: CRC Press
Published: 1989
Place of publication: Boca Raton, Fla
Language: eng
Other titles: Handbook of world food legumes.