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CRC Handbook of world food legumes : Nutritional chemistry Processing Technology and utilization

By: Kadam,S.SContributor(s): Salunkhe,D.KMaterial type: Text

TextPublication details: Boca Raton CRC Press 1989Description: 310p, v.1Subject(s): Agriculture | Chemistry Processing | Food LegumesDDC classification: 633.304

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books	CAZRI Library	633.304 (Browse shelf(Opens below))	Available		19820

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Previous	633.3 Pulse productivity: physiological constraints	633.3 Guar utpadan prodoyogiki	633.3 Pest and polinators and vegetable and o8ilseed crops	633.304 CRC Handbook of world food legumes : Nutritional chemistry Processing Technology and utilization	633.304 Common Beans: Research for Crop Improvement.	633.304 93 The pathology of food and pasture legumes.	633.31 Alfalfa:Botany, Cultivation and Utilization.	Next

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