CRC hand book of world food legumes : nutritional chemistry, processing technology , and utilization v.1
By: Salunkhe,D K.
Contributor(s): Kadam,s s.
Material type:![materialTypeLabel](/opac-tmpl/lib/famfamfam/BK.png)
Item type | Current location | Call number | Status | Date due | Barcode |
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KAU Central Library, Thrissur Reference | 664.805 65 SAL/CR 1 (Browse shelf) | Not for loan | 209818 |
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