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

By: Kadam,S.SContributor(s): Salunkhe,D.KMaterial type: TextTextPublication details: Boca Raton CRC Press 1989Description: 310p, v.1Subject(s): Agriculture | Chemistry Processing | Food LegumesDDC classification: 633.304
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Item type Current library Call number Status Date due Barcode
Books Books CAZRI Library
633.304 (Browse shelf(Opens below)) Available 19820

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