Open Access Reprint Book
Legumes as Food Ingredient
Characterization, Processing, and Applications
Published: May 2021
© by the authors
ISBN 978-3-0365-0614-2 (hardback); ISBN 978-3-0365-0615-9 (PDF)
This book is a reprint of the Special Issue Legumes as Food Ingredient: Characterization, Processing, and Applications that was published in Foods
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