TY  - BOOK
AU  - Salunkhe, D. K. (Ed)
AU  - Kadam, S. S. (Ed)
TI  - CRC handbook of world food legumes Vol.3: Nutritional chemistry, processing technology and utilization
SN  - 0-8493-0554-3
U1  - 664.80565 
PY  - 2000///
CY  - Boca Raton
PB  - CRC Press
ER  -