Pain adapté au Tiers Monde
| dc.contributor.author | Université du Québec | |
| dc.date.accessioned | 2007-11-13T01:52:39Z | |
| dc.date.available | 1973-04-01 | fr |
| dc.date.available | 2007-11-13T01:52:39Z | |
| dc.date.issued | 1973 | |
| dc.format | Texte | fr |
| dc.format.extent | 1 fichier numérique (p. 7) | fr |
| dc.format.mimetype | Application/pdf | |
| dc.identifier.uri | http://hdl.handle.net/10625/19164 | |
| dc.language.iso | fr | |
| dc.relation.ispartof | Quebec science, vol. 12, no. 4 | fr |
| dc.subject | CRDI | fr |
| dc.subject | RECHERCHE NUTRITIONNELLE | fr |
| dc.subject | TRAITEMENT DE CEREALES | fr |
| dc.subject | PAIN | fr |
| dc.subject | FARINE | fr |
| dc.subject | MILLET | fr |
| dc.subject | SORGHO | fr |
| dc.subject | MAIS | fr |
| dc.subject | SOJA | fr |
| dc.title | Pain adapté au Tiers Monde | fr |
| dc.title.alternative | Actualité: du pain adapté au Tiers Monde | fr |
| dc.type | Journal Article | en |
| idrc.dspace.access | IDRC Only | en |
| idrc.rims.adhocgroup | IDRC RELATED | en |
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