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CRC handbook of world food legumes: nutritional chemistry processing technology and utilization V 2

SALUNKHE (D K);KADAM (S S)

CRC handbook of world food legumes: nutritional chemistry processing technology and utilization V 2 - CRC Press 2000 - 294p PB - 2 .

ISBN: 0-8493-0555-1

Subjects--Topical Terms:
Food Technology

Dewey Class. No.: 664.8 SALC

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