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dc.contributor.authorCruz , Jean-François
dc.contributor.authorHounhouigan Djidjoho, Joseph
dc.contributor.authorHavard, Michel
dc.contributor.authorFerré , Thierry
dc.date.accessioned2020-03-17 13:51:17
dc.date.accessioned2020-04-01T08:52:02Z
dc.date.available2020-04-01T08:52:02Z
dc.date.issued2020
dc.identifier1007369
dc.identifier.urihttp://library.oapen.org/handle/20.500.12657/22794
dc.description.abstractThis book covers several aspects of grain processing and complements the book on grain preservation in the same collection. It presents different processing methods, targeting mainly small and medium-sized enterprises as the main players in food processing systems in the South countries.
dc.languageFrench
dc.subject.classificationthema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TV Agriculture and farming::TVD Agricultural engineering and machineryen_US
dc.subject.otherAfrica
dc.subject.otherfood
dc.subject.othercereal
dc.subject.otherlegume
dc.subject.otherquality
dc.subject.otherprocessing technique
dc.titleLa transformation des grains
dc.typebook
oapen.identifier.doi10.35690/978-2-7592-2784-6
oapen.relation.isPublishedByf3266e68-be04-43a2-896c-b3499f43d67e
oapen.relation.isbn9782759227853; 9782759227839
oapen.pages198


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