Abstract
Ripe seeds of the plant family Fabaceae,known commonly as “legumes” or “pulses”, are an important source of proteins for much of the world’s population*. The extent of the production of major legumes is illustrated in Table 16.1. Legumes...
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CITATION STYLE
APA
Belitz, H.-D., & Grosch, W. (1999). Legumes. In Food Chemistry (pp. 693–715). Springer Berlin Heidelberg. https://doi.org/10.1007/978-3-662-07281-3_17
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