CRC Handbook of World Food Legumes
Subtitle: Nutritional Chemistry, Processing Technology, and Utilization
Contributors: S. S. Kadam (Editor)
Publisher: CRC Press
Published: October 1989
Language: eng
Format: Hardcover
Number of pages: 3
ISBN-13: 9780849305542
Subjects: Food & beverage technology; Legumes as food; Technology & Industrial Arts; Health/Fitness; Food Science