CRC handbook of world food legumes: nutritional chemistry, processing technology, and utilization
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| Main Authors: | , |
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| Format: | Texto biblioteca |
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| Published: |
Boca Raton, FL (USA) CRC Press
1989
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| Subjects: | LEGUMES, GRAIN LEGUMES, CHEMICAL COMPOSITION, NUTRIENTS, HUMAN NUTRITION, BIOCHEMISTRY, FOOD TECHNOLOGY, COOKING, CHEMISTRY, NUTRITIVE VALUE, LEGUMINEUSE, LEGUMINEUSE A GRAINS, LEGUMINOSAS, LEGUMINOSAS DE GRANO, COMPOSITION CHIMIQUE, SUBSTANCE NUTRITIVE, NUTRITION HUMAINE, BIOCHIMIE, TECHNOLOGIE ALIMENTAIRE, CUISSON, CHIMIE, VALEUR NUTRITIVE, COMPOSICION QUIMICA, NUTRIENTES, NUTRICION HUMANA, BIOQUIMICA, TECNOLOGIA DE LOS ALIMENTOS, COCCION, QUIMICA, VALOR NUTRITIVO, |
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