TY  - BOOK
AU  - SALUNKHE (D K);KADAM (S S)
TI  - CRC handbook of world food legumes: nutritional chemistry  processing technology and utilization V 2
SN  - 0-8493-0555-1
U1  - 664.8 SALC 
PY  - 2000///
PB  - CRC Press
KW  - Food Technology
ER  -