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CRC Handbook of World Food Legumes : Nutritional Chemistry,Processing Technology, and Utilization Volume-II

Salunkhe,D.K

CRC Handbook of World Food Legumes : Nutritional Chemistry,Processing Technology, and Utilization Volume-II - 1st Ed. - New York CRC Press Taylor & Francis Group 1989 - 294p.

ISBN: 0-8493-0555-1

Subjects--Topical Terms:
Food Science and Technology

Dewey Class. No.: 664.805 / SA-H

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CRC Handbook of World Food Legumes : Nutritional Chemistry,Processing Technology, and Utilization Volume-II

Website Designed and Developed by MRSPTU Central Library TeamE-mail Id: librarian@mrsptu.ac.in

Website Designed and Developed by MRSPTU Central Library Team

E-mail Id: librarian@mrsptu.ac.in