History and Ethnology of the Industries of Primary Processing/
Economical Equilibrium and Dynamism/
Legislative Aspects/
The Biochemical Composition of Cereals/
Physical Characteristics of Grains and Their By-Products/
The Microbiology of Cereals and Flours/
Cereal Contaminations Originating from Animals or Insects/
The Milling Value of Wheat/
Break Roller Mill Performances/
The Shelling of Oats/
Bolting, Purification and Air Classification/
The Blending of Powdery Matter/
Dry-Milling/
The Dry and Wet Milling of Maize/
Processing Rice/
Handling, Packing and Transport of Finished Products/
The Risk of Dust Explosion/
Automation and Computerization in Primary Cereal Processing/
Flour Aging/
Defining Flour Quality According to Use/
Improving Flour Quality: Additives Authorized in the Baking of French Breads/
Industries for Primary Cereal Processing in Countries Under Development/
The Future of Industries for Primary Cereal Processing