Work

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

Year: 1989

Type: book

Source: CRC Press eBooks

Authors: D. K. Salunkhe, S. S. Kadam

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W571479336

FWCI: 1.659

Cites:

Cited by: 223

Related to: 10