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Handbook World food Legumes : Nutritional Chemistry,Processing Technology,and Utilization /

Handbook World food Legumes : Nutritional Chemistry,Processing Technology,and Utilization / Edited by D. K. Salunkhe and S. S. Kadam. - 1st ed - New York : CRC , 1989. - 315p;28cm

Includes bibliogrphies and index.

ISBN: 0849305543

Subjects--Topical Terms:
Nutrition

Dewey Class. No.: 664.80565 SAL

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