Diversifying use of cool season food legumes through processing

• http://core.ac.uk/display/12106214
• http://oar.icrisat.org/4374/
• https://link.springer.com/chapter/10.1007/978-94-011-0798-3_4
• https://rd.springer.com/chapter/10.1007/978-94-011-0798-3_4

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• Identity
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Overview

authors

• Jambunathan, R.
• Blain, H. L.
• Dhindsa, K. S.
• Hussein, L. A.
• Kogure, K.
• Li-Juan, L.
• Youssef, M. M.

publication date

• 1994
• 1994

has subject area

• Food
• Food
• agricultural science
• biotechnology
• biotechnology
• cool season
• environmental science
• food preservatives
• food systems
• food systems
• leaf protein concentrate
• legume
• legumes
• livestock
• livestock
• processing
• processing methods
• roasting

Identity

Digital Object Identifier (DOI)

• 10.1007/978-94-011-0798-3_4

Additional Document Info

start page

• 98

end page

• 112