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