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Food Chemistry, Function and Analysis

Legumes: Nutritional Quality, Processing and Potential Health Benefits

Edited by

DOI:

Hardback ISBN:

978-1-78801-161-7

PDF ISBN:

978-1-78801-572-1

EPUB ISBN:

978-1-78801-675-9

Special Collection: 2019 ebook collection

Series: Food Chemistry, Function and Analysis

No. of Pages:

353

Publication date:

02 Jan 2019

Book Chapter

Doi:

Page range:

350 - 353

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