SALUNKHE (D K);KADAM (S S) <br/><br/>
CRC handbook of world food legumes: nutritional chemistry  processing technology and utilization V 2 

 -  CRC Press  2000 
 - 294p  PB 
 -  2 .
<br/><br/><label>ISBN: </label>0-8493-0555-1 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food Technology
<br/><br/><label>Dewey Class. No.: </label>664.8 SALC