Explore Books on
fabaceae

Codex alimentarius

By Joint FAO/WHO Codex Alimentarius Commission.

Bean cuisine

By Beverly White

Food and feed from legumes and oilseeds

By J. Smartt,Emmanuel Nwokolo

Legume genomics

By Ray J. Rose

The winged bean

By National Academy of Sciences (U.S.). Advisory Committee on Technological Innovation

Nutritional value of cereal products, beans, and starches

By George Bourne

Technical handbook on symbiotic nitrogen fixation

By Food and Agriculture Organization of the United Nations

Chemical examination of the roots of phaseolus multiflorus

By Frederick B. Power

A practical treatise on the efficacy of stizolobium, or cowhage, (the Dolichos pruriens of Linnaeus) internally administered, in diseases occasioned by worms

By William Chamberlaine

Studies on the digestibility and nutritive value of legumes at the University of Tennessee, 1901-1905

By Charles Edmund Wait

Lathyrism in Bangladesh

By Muhammad Abdul Hamid

Phytates in cereals and legumes

By Merle D. Pierson,D. K. Salunkhe

Seed and soil inoculation for leguminous crops

By William Beecroft Bottomley

A treatise on dinitrogen fixation, Sections 1 and 2 : Inorganic and physical chemistry and biochemistry

By Frank Bottomley

Nutritional aspects of common beans and other legume seeds as animal and human foods

By United States. Agency for International Development

Legume-based fermented foods

By Merle D. Pierson,D. K. Salunkhe

The Physiology of the garden pea

By James Frederick Sutcliffe,J. S. Pate

Observations on the use of bathing, warm and cold

By Adam G. N. Moore