Legumes in human nutrition
By: by W.R. Aykroyd and Joyce Doughty ; revised by Joyce Doughty and Ann Walker.
Contributors: Doughty, Joyce.; Walker, Ann
Edition: 2nd ed.
Series: FAO food and nutrition paper ;; 20
Publisher: Food and Agriculture Organization of the United Nations
Published: 1982
Place of publication: Rome
Language: eng
Number of pages: 152
Subjects: Legumes as food.
Notes: Bibliography: p. 123-152.