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dc.contributor.authorCruz , Jean-François
dc.contributor.authorHounhouigan Djidjoho, Joseph
dc.contributor.authorHavard, Michel
dc.contributor.authorFerré , Thierry
dc.date.accessioned2021-02-10T14:10:57Z
dc.date.available2021-02-10T14:10:57Z
dc.date.issued2020
dc.identifier1007369
dc.identifier44363*
dc.identifierhttp://library.oapen.org/handle/20.500.12657/22794
dc.identifier.urihttps://directory.doabooks.org/handle/20.500.12854/33757
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.rightsopen access
dc.subject.classificationbic Book Industry Communication::T Technology, engineering, agriculture::TV Agriculture & farming::TVD Agricultural engineering & machinery
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.isPublishedBy0a7aef96-655f-462d-9d9a-7da8417f35c0
virtual.oapen_relation_isPublishedBy.publisher_nameéditions Quae
oapen.relation.isbn9782759227853; 9782759227839
oapen.pages198
dc.dateSubmitted2020-03-17 13:51:17
dc.dateSubmitted2020-04-01T08:52:02Z


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Except where otherwise noted, this item's license is described as open access