Food Legumes: Physicochemical and Nutritional Properties
This new MDPI book should be of interest to a wide range of readers. Students of a variety of faculties, employees of the food industry, producers of functional food, farmers, and nutritionists will certainly be interested. The book provides new information on legumes, their nutritional value, the c...
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| Year of Publication: | 2021 |
| Language: | English |
| Physical Description: | 1 electronic resource (88 p.) |
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