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POUR GARDER LA LIGNE ET RESTER EN BONNE SANTE, POURQUOI PAS DU PAIN, DES PATES OU DES BISCOTTES.COGNARD J; DUPIN H.1978; CAH. NUTRIT. DIET.; FR.; DA. 1978; VOL. 13; NO 1; PP. 17-20; BIBL. 5 REF.Article
LE PAIN, VALEUR NUTRITIONNELLE ET HYGIENIQUE.GOUNELLE DE PONTANEL H; PRANDINI JARRE D.1977; REV. FR. DIET.; FR.; DA. 1977; VOL. 21; NO 83; PP. 33-34Article
MICROBIAL HAJARDS ASSOCIATED WITH BEAN SPROUTINGANDREWS WH; MISLIVEC PB; WILSON PB et al.1982; J. ASSOC. OFF. ANAL. CHEM.; ISSN 0004-5756; USA; DA. 1982; VOL. 65; NO 2; PP. 241-248; BIBL. 42 REF.Conference Paper
DER GETREIDEMARKT DER 80ER JAHRE = LE MARCHE DES CEREALES DE L'ANNEE 1980BOLLING H.1981; GETREIDE MEHL BROT (1972); ISSN 0367-4177; DEU; DA. 1981; VOL. 35; NO 8; PP. 197-199; BIBL. 1 REF.Article
DIAGRAMMES EQUILIBRESNURET H.1981; IND. CEREAL.; FRA; DA. 1981; NO 8; PP. 21-23Article
PALETTIERUNG, LAGERUNG UND VERSAND VON MUELLEREIPRODUKTEN = PALETTISATION, ENTREPOSAGE ET EXPEDITION DES PRODUITS DE MEUNERIEARNEMANN H.1981; GETREIDE MEHL BROT (1972); ISSN 0367-4177; DEU; DA. 1981; VOL. 35; NO 1; PP. 9-13Article
PRESSURE PARBOILING OF PADDY WITHOUT THE USE OF BOILERIENGAR NGC; RAJENDRAN G; MOHAMED YUSUFF K et al.1980; J. FOOD SCI. TECHNOL.; ISSN 0022-1155; IND; DA. 1980; VOL. 17; NO 3; PP. 139-140; BIBL. 1 REF.Article
DIE NASSVERMAHLUNG VON KOERNERMAIS - SITUATIONSBERICHT UND ENTWICKLUNGSTENDENZEN = LA MOUTURE PAR VOIE HUMIDE DU MAIS. ETAT ACTUEL ET TENDANCES DE L'EVOLUTIONKEMPF W.1980; GETREIDE MEHL BROT (1972); ISSN 0367-4177; DEU; DA. 1980; VOL. 34; NO 12; PP. 341-344; BIBL. 10 REF.Article
BAKING. ROLE NUTRITIONNEL DES ALIMENTS CEREALIERS. NOTRE REGIME ALIMENTAIRE EST DESEQUILIBRE1980; REV. INT. FABR., PROD. BASE FARINE SUCRE IND. ALLIEES; FRA; DA. 1980; VOL. 55; NO 9; PP. 12-15; BIBL. 13 REF.Article
REQUIREMENTS FOR LONG TERM STORAGE OF RICEPILLAIYAR P.1979; BULL. GRAIN TECHNOL.; ISSN 0007-4896; IND; DA. 1979; VOL. 17; NO 3; PP. 228-232; BIBL. 11 REF.Article
SCHIMMELPILZE UND MYCOTOXINBILDUNG AUF BROT UND BACKWAREN. = MOISISSURES ET FORMATION DE MYCOTOXINES SUR LE PAIN ET LES PRODUITS CEREALIERSREISS J.1977; GETREIDE MEHL BROT; DTSCH.; DA. 1977; VOL. 31; NO 10; PP. 265-270; BIBL. 1 P.Article
FACTORS IMPROVING THE STEEPING PROCESS OF CORN GRAINS. III: CONDITIONS FAVOURING LACTIC ACID FORMATION DURING CORN STEEPING AND ITS EFFECTROUSHDI M; GHALI Y; HASSANEAN A et al.1981; STAERKE; ISSN 0038-9056; DEU; DA. 1981; VOL. 33; NO 2; PP. 49-52; ABS. GER; BIBL. 10 REF.Article
THE NUTRITIONAL VALUE OF TWO CEREAL-BASED FOODS IN NIGERIAEKPENYONG TE.1980; FOOD CHEM.; ISSN 0308-8146; GBR; DA. 1980; VOL. 5; NO 4; PP. 315-323; BIBL. 21 REF.Article
GRUNDSATZFRAGEN ZUR ERZEUGUNG EINER GESUNDEN NAHRUNG. VI: RUECKSTAENDE AN CHLORIERTEN KOHLENWASSERSTOFFEN IN GETREIDE = QUESTIONS DE PRINCIPE POUR LA PRODUCTION D'UNE NOURRITURE SAINE. VI: RESIDUS D'HYDROCARBURES CHLORES DANS LES CEREALESSCHMID G; SUESS A; LEPSCHY J et al.1978; BAYER. LANDWIRTSCH. JB.; DEU; DA. 1978; VOL. 55; NO 5; PP. 518-521; BIBL. 2 REF.Article
EFFECT OF IMMATURITY ON THE MILLING AND BAKING QUALITY OF RED SPRING WHEATTIPPLES KH.1980; CANAD. J. PLANT SCI.; CAN; DA. 1980; VOL. 60; NO 2; PP. 357-369; ABS. FRE; BIBL. 6 REF.Article
USE OF HOT AIR FOR PARBOILING AND DRYING OF PADDYVASAN BS; BASHEER J; VENKATESAN V et al.1980; J. FOOD SCI. TECHNOL.; ISSN 0022-1155; IND; DA. 1980; VOL. 17; NO 5; PP. 246-247; BIBL. 5 REF.Article
METHODES D'ANALYSES DES MYCOTOXINES DANS LES PRODUITS ALIMENTAIRESJEMMALI M.1980; OLEAGINEUX; ISSN 0030-2082; FRA; DA. 1980; VOL. 35; NO 7; PP. 357-364; ABS. ENG/SPA; BIBL. 33 REF.Article
AN EXPECTED UTILITY MODEL OF GRAIN STORAGE AND REDGING BY FARMERSHILDRETH C.1979; UNIV. MINNESOTA AGRIC. EXPER. STN, TECH. BULL.; USA; DA. 1979; NO 321; 15 P.; BIBL. 10 REF.Serial Issue
THE NUTRITIVE VALUE OF COMMERCIAL WHITE BREAD AS A SINGLE FOOD FOR HAMSTERS.HARDCASTLE JE; HARDCASTLE MK.1976; TEXAS J. SCI.; U.S.A.; DA. 1976; VOL. 27; NO 2; PP. 307-311; BIBL. 3 REF.Article
COMMERCIAL PASTA MANUFACTURE: CHANGES IN LIPID BINDING DURING PROCESSING OF DURUM WHEAT SEMOLINABARNES PJ; DAY KW; SCHOFIELD JD et al.1981; Z. LEBENSM.-UNTERS. FORSCH.; ISSN 0044-3026; DEU; DA. 1981; VOL. 172; NO 5; PP. 373-376; ABS. GER; BIBL. 16 REF.Article
ENZYMATIC ACTIVITIES IN WILD RICE (ZIZANIA AQUATICA)KIM JM; LORENZ K.1981; SCI.+TECHNOL. ALIMENT.; CHE; DA. 1981; VOL. 14; NO 1; PP. 23-27; BIBL. 17 REF.Article
EFFECT OF VARIOUS FACTORS ON BREAKAGE OF RICE DURING COMMERCIAL MILLINGIBRAHIM N; DATTA RN.1980; J. FOOD SCI. TECHNOL.; ISSN 0022-1155; IND; DA. 1980; VOL. 17; NO 5; PP. 231-232; BIBL. 4 REF.Article
PREVENTION OF FOUL ODOUR AND MINIMISING SOAKING LOSS IN CONVENTIONAL PARBOILING OF PADDYPILLAIYAR P; VASAN BS; RAJENDRAN G et al.1980; J. FOOD SCI. TECHNOL.; ISSN 0022-1155; IND; DA. 1980; VOL. 17; NO 5; PP. 228-231; BIBL. 16 REF.Article
QUALITY OF INDIAN RICEBHATTACHARYA KR; SOWBHAGYA CM; INDUDHARA SWAMY YM et al.1980; J. FOOD SCI. TECHNOL.; ISSN 0022-1155; IND; DA. 1980; VOL. 17; NO 4; PP. 189-193; BIBL. 19 REF.Article
VARIABLES AFFECTING THE DRYING RATE OF PADDY RICEDUNG NV; BOWREY RG; FOWLER RT et al.1980; FOOD TECHNOL. AUST.; ISSN 0015-6647; AUS; DA. 1980; VOL. 32; NO 12; PP. 604-606; BIBL. 23 REF.Article