| 000 | nam a22 7a 4500 | ||
|---|---|---|---|
| 999 |
_c7602 _d7602 |
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| 008 | 230405b xxu||||| |||| 00| 0 vie d | ||
| 020 | _c4985000 | ||
| 082 | 0 | 4 |
_223rd ed. _a664.0284 _bS18 |
| 100 | 1 | _aSiddiq, Muhammad | |
| 245 | 1 | 0 |
_aDry beans and pulses: _bProduction, processsing and nutrition _cMuhammad Siddiq, Mark A. Uebersax |
| 250 | _a2nd ed | ||
| 260 |
_aHoboken _bWiley _c2022 |
||
| 300 |
_a578 p. _c24 cm |
||
| 520 | 3 | _aNew chapters address Hard-to-cook phenomenon and other storage-induced quality defects, quality assessment of raw and processed legumes using innovative technologies, utilization of dry beans and pulses as ingredients in diverse food products, and the production, processing, and nutritional profile of Faba beans and chickpeas and lentils | |
| 653 | _aCông nghệ Thực phẩm | ||
| 700 | 1 | _aUebersax, Mark A. | |
| 942 |
_2ddc _cBK |
||