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7. Making Flour In Palaeolithic Europe.

14. Effect of Three Bakery Products Formulated with High-Amylose Wheat Flour on Post-Prandial Glycaemia in Healthy Volunteers

23. Spelt Wheat

26. 1940-1944, l'Occupation de La Couture-Boussey : entre musée et ateliers de fabrication

27. Thirty thousand-year-old evidence of plant food processing

28. Milling and rheological properties of high amylose wheat

29. Evolution of Free Amino Acids, Histamine and Volatile Compounds in the Italian Anchovies (Engraulis encrasicolus L.) Sauce at Different Ripening Times.

30. The 'Boehm System' and its Revolution

31. Un souffle de modernité ! Camille Saint-Saëns et les instruments à vent

32. The Wind Band of La Couture-Boussey

33. The Evolution of Wind Instrument Making in the 19th Century

36. The Production of Wind Instruments in La Couture-Boussey

46. Contributors

48. List of contributors

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