CRC Handbook of World Food Legumes
Subtitle: Nutritional Chemistry, Processing Technology and Utilization (Handbook of World Food Legumes)
Publisher: Science and Behavior Books
Published: August 1989
Language: eng
Format: Hardcover
Number of pages: 336
ISBN-13: 9780849305566
Subjects: Life Sciences - Botany; Food & beverage technology; Science/Mathematics; Science