Nature, composition, and utilization of food legumes-Reference-Cited by-同舟云学术

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Nature, composition, and utilization of food legumes

Published:1994 Issue: Volume: Page:77-97
ISSN:0924-1949
Container-title:Expanding the Production and Use of Cool Season Food Legumes
language:
Short-container-title:

Author:

Hulse J. H.

Publisher

Springer Netherlands

Link

http://link.springer.com/content/pdf/10.1007/978-94-011-0798-3_3.pdf

Reference70 articles.

1. Adsule, R. N. and Kadam, S. S. 1989. Proteins. In: CRC Handbook of World Food Legumes, 75–97 (eds. D. K. Salunkehe and S. S. Kadam). Boca Raton, Florida, USA:, CRC Press.

2. Adsule, R. N., Kadam, S. S. and Leung, H. K. 1989. Lentil. In: CRC Handbook of World Food Legumes (eds. D. K. Salunkehe and S. S. Kadam). Boca Raton, Florida, USA:, CRC Press.

3. Ben-Ze’ed, N. and Zohary, D. 1973. Israel Journal of Botany 22: 73–91.

4. Bhatty, R. S. 1977. Canadian Journal of Plant Science 57: 979–983.

5. Bhatty, R. S. 1984. Journal of Agriculture Food Chemistry 32: 1161.

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