CRC Handbook of World Food Legumes
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CRC Handbook of World Food Legumes Nutritional Chemistry, Processing Technology, and Utilization by D. K. Salunkhe

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Published by CRC Press .
Written in English

Subjects:

  • Food & beverage technology,
  • Legumes as food,
  • Technology & Industrial Arts,
  • Health/Fitness,
  • Food Science

Book details:

Edition Notes

ContributionsS. S. Kadam (Editor)
The Physical Object
FormatHardcover
Number of Pages3
ID Numbers
Open LibraryOL8258686M
ISBN 100849305543
ISBN 109780849305542

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