TY  - BOOK
AU  - Salunkhe,D.K
AU  - Kadam,S.S
TI  - CRC Handbook of World Food Legumes : Nutritional Chemistry,Processing Technology, and Utilization Volume-II
SN  - 0-8493-0555-1
U1  - 664.805 
PY  - 1989///
CY  - New York
PB  - CRC Press Taylor & Francis Group
KW  - Food Science and Technology
ER  -