Legume-based fermented foods
By: editors, N.R. Reddy, Merle D. Pierson, D.K. Salunkhe.
Contributors: Reddy, N. R.; Pierson, Merle D.; Salunkhe, D. K.
Publisher: CRC Press
Published: 1986
Place of publication: Boca Raton, Fla
Language: eng
Number of pages: 254
Subjects: Legumes as food.; Fermented foods.
Notes: Includes bibliographies and index.