Salunkhe,D.K <br/><br/>
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. 
<br/><br/><label>ISBN: </label>0-8493-0555-1 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food Science and Technology
<br/><br/><label>Dewey Class. No.: </label>664.805  / SA-H