A. Bibliographie, AACC approved methods American Association of Cereal Chemists, 8 ème édition, 1990.

J. M. Aguilera, J. Levi, and M. Karel, Effect of water content on the glass transition and caking of fish protein hydrolyzates, Biotechnology Progress, vol.9, issue.6, pp.651-654, 1993.
DOI : 10.1021/bp00024a013

B. L. Alamilla, J. J. Chanona-pérez, A. R. Jiménez-aparicio, and G. F. Gutiérrez-lopez, Description of morphological changes of particles along spray drying, Journal of Food Engineering, vol.67, issue.1-2, pp.179-184, 2005.
DOI : 10.1016/j.jfoodeng.2004.05.063

D. Amlan and K. Rajamani, A direct approach of modelling batch grinding in ball mills using population balance principles and impact energy distribution, International Journal of Miner Process, vol.64, pp.181-200, 2002.

L. G. Austin, A commentary on the Kick, Bond and Rittinger laws of grinding, Powder Technology, vol.7, issue.6, pp.315-318, 1973.
DOI : 10.1016/0032-5910(73)80042-7

L. G. Austin, R. R. Klimpel, and P. T. Luckie, Process Engineering of Size Reduction: Ball Milling, 1984.

J. C. Am, Antioxidant vitamins and ?-carotene in disease prevention, Nutrition, vol.626, 1995.

C. Amparo and T. Pau, Physical et chemical changes induced by osmotic dehydration in plant tissues, Journal of food Engeneering, vol.67, pp.167-177, 2005.

B. S. Bafodé, Projet de transformation et de conditionnement des mangues à Boundiali en Côte d'Ivoire. SIARC (Section des ingénieurs alimentaires / région chaude Montpellier, 1988.

G. Baluais, Caractérisation de la taille des particules. Formation permanente 6 ème circonscription de CNRS, 1998.

M. Belinga, Rapport annuel d'activité Yaoundé : Délégation départementa le de l'agriculture du Mfoundi, MINAGRI, 1999.

A. M. Bendech, A. Akakpo, V. Aguayo, S. Baker, M. Diène et al., Les pratiques prometteuses et les leçons apprises dans la lutte contre la carence en vitamine A dans les pays de l'Afrique subsaharienne. Publié pour l'Agence des Etats- Unis pour le développement international (USAID) par le projet Soutien à l'institutionnalisation de la survie de l'enfant (BASICS), 2000.

H. Bertiaux and J. A. Dodds, A new estimation technique for the determination of breakage and selection parameters from bach grinding experiments. Powder technolology, pp.173-179, 1997.

M. B. Berton, Hydratation par absorption de vapeur d'eau ou par immersion des farines de blé et leurs constituants, Thèse de Doctorat, ENSAIA-INPL, p.215, 2002.

E. Besuchet and D. P. Et-pury, Guide pour la préparation des fruits tropicaux, 1998.

B. R. Bhetari, N. Datta, and T. Howes, Product collapse during freeze-drying of liquid foods, AICHE Symposium Series, vol.69, pp.33-41, 1997.

B. R. Bhetari, A. Semoussi, E. D. Dumoulin, and A. Lebert, Spray drying of concentrate fruit juices, Drying Technology, vol.6, pp.295-307, 1993.

P. Bohuon, Déshydratation-Imprégnation par Immersion en solution Ternaires : Etude de transports d'eau et de soluté sur gel et produits d'origine animale, Thèse de doctorat, 1995.

S. R. Broadbent and T. G. Et-callcott, A Matrix Analysis of Processes Involving Particle Assemblies, Philosophical Transactions of the Royal Society A: Mathematical, Physical and Engineering Sciences, vol.249, issue.960, pp.99-123, 1956.
DOI : 10.1098/rsta.1956.0016

N. Bombara, M. C. Anon, and A. M. Pilosof, Functional Properties of Protease Modified Wheat Flours, LWT - Food Science and Technology, vol.30, issue.5, pp.441-447, 1997.
DOI : 10.1006/fstl.1996.0197

F. C. Bond, The third theory of comminution, Trans. AIME, vol.193, pp.484-494, 1952.

F. C. Bond, Crushing and grinding calculation, Br. Chemistry Engeneering, vol.6, pp.378-391, 1960.

R. Bouka and D. Et-malouala, Valorisation de la confiture de mangue. SIARC ( Section des ingénieurs alimentaire / région chaude), 1987.

R. L. Brown and J. C. Et-richard, Principles of powder mechanics, 1970.

S. Brunauer, . P. Emmet, and E. Teller, Adsorption of Gases in Multimolecular Layers, Journal of the American Chemical Society, vol.60, issue.2, pp.309-319, 1938.
DOI : 10.1021/ja01269a023

L. Busin, P. Buisson, and J. J. Bimbenet, Notion de transition vitreuse appliquée au séchage par pulvérisation de solutions glucidiques, Sciences des Aliments, vol.16, pp.443-459, 1996.

L. Busin, F. Mortazavi, and J. J. Bimbenet, Etude expérimentale du séchage par atomisation de solution, Industrie Alimentation et Agriculture, vol.112, pp.485-489, 1995.

A. Chakkaravarthi, R. G. Math, S. G. Walde, and D. G. Rao, Grinding characteristics of carrots (Daucus carota L.), Journal of Food Engineering, vol.20, issue.4, pp.381-389, 1993.
DOI : 10.1016/0260-8774(93)90085-X

A. Chamayou and J. Et-fages, Broyage dans les industries alimentaires, pp.375-405, 2003.

B. A. Campbell and C. Campbell, Preservation of tropical food by drying. Proceeding of the Florida State-Horticultural-Society, pp.93-229, 1983.

R. L. Carr, Evaluating flow properties of solids. Chemical Engineering, pp.163-168, 1965.

J. C. Cheftel and H. Et-cheftel, Introduction à la biochimie et à la technologie des aliments, 1980.

J. C. Cheftel, H. Cheftel, and P. Besançon, Introduction à la biochimie et à la technologie des aliments, 1983.

B. H. Chen, H. Y. Peng, and H. E. Chen, Changes of carotenoids, colour et vitamins A contents during processing of carrot juice, Journal of Agricultural and Food Chemistry, vol.43, 1912.

D. Cheng, R. Farley, and F. Valentin, The effect of particle size et interparticle force on the flow properties of powders, Institution of chemical Engineers Symposium, vol.29, pp.14-24, 1968.

J. Y. Chen, M. Piya, and L. T. , Evaluation of Water Binding Capacity (WBC) of Food Fiber Sources, Journal of Food Science, vol.48, issue.1, pp.59-63, 1984.
DOI : 10.1021/jf60087a011

C. K. Chou, New hybrid drying technologies for heat sensitive foodstuffs. Food Science et technology, pp.359-369, 2001.

R. S. Dabhade and D. Et-khedar, Studies of drying and deshydration of raw mangoes for preparation of mango powder VI. Changes in chemical constituents of raw mango powder during storage, Indian Food Packer, vol.34, issue.3, pp.42-47, 1980.

D. M. Deschault, Axial compression into a die as a model for studying the granulation of feed powders. Application to the study of moisture content and particle size effect, Science des aliments, vol.17, pp.253-269, 1991.

H. Desmorieux, Le séchage en zone subsaharienne : une analyse technique à partir des réalités géographiques et humaines, Thèse présentée à l'INPL (Institut National Polytechnique de Lorraine), 1992.

C. Didier, Programme de travail, opération 302 MRS/ IRFA, 1988.

J. Dirksen and T. Et-ring, Fundamentals of crystallization: Kinetic effects on particle size distributions and morphology, Chemical Engineering Science, vol.46, issue.10, pp.2389-2427, 1991.
DOI : 10.1016/0009-2509(91)80035-W

E. B. Djantou, Valorisation de la mangue séchée : Etude des modes de production et évaluation des jus à base de mangue séchée (Manguifera indica), 2002.

E. Djantou, C. Mbofung, J. Scher, and A. Kameni, Etude de la production de poudre à partir des tranches de mangue séchée (Mangifera Indica) Récents Progrès en Génie des Procédés, Sciences et Technologie des Poudres, vol.91, 2004.

N. E. Djantou, C. M. Mbofung, J. Scher, and A. Kameni, Influence du procédé de production de poudre de mangue (Mamguifera indica) sur quelques caractéristiques chimiques et nutritives. Rencontres AGORALES, 2004.

M. Dubois, A. Gilles, J. Hamilton, P. Ribers, and F. Smith, Colorimetric method for determination of sugars et related substances, Chemistry, vol.28, pp.350-356, 1956.

G. Duverneuil, Identification des problèmes de valorisation en transformation artisanale ou industrielle des principales fruits et légumes du Tchad. Institut de recherche sur les fruits et agrumes, pp.12-31, 1989.

J. A. Dodds, Granularité des poudres (taille et forme) In Récents progrès en génie des procédés, pp.21-25, 1999.

M. E. Fayed, Hanbook of powder science et technology, pp.230-335, 1984.

B. Freudig, S. Hogekamp, and H. Schubert, Dispersion of powders in liquids in a stirred vessel, Chemical Engineering and Processing: Process Intensification, vol.38, issue.4-6, pp.525-532, 1999.
DOI : 10.1016/S0255-2701(99)00049-5

J. J. Fitzpatrick and L. Et-ahrné, Food powder handling and processing: Industry problems, knowledge barriers and research opportunities, Chemical Engineering and Processing: Process Intensification, vol.44, issue.2, pp.209-214, 2005.
DOI : 10.1016/j.cep.2004.03.014

C. Gaiani, Etude des mécanismes de réhydratation des poudres laitières : influences de la structure et de la composition des poudres, Thèse présentée à l'INPL, 2006.

H. Gangopordhyay, D. R. Chndhuri, and S. Makergee, Dehydration of green mango pulp in double drum drier, Indian Food Parker, vol.30, issue.5, pp.51-53, 1976.

E. Garcia-martinez, J. Martinez-monzo, M. M. Camacho, and N. Martinez-navarette, Characterisation of reused osmotic solution as ingredient in new product formulation. Food research International, pp.307-313, 2002.

A. Gayot and M. Et-traisnel, Détermination des aires massiques et volumiques, Poudres et formes unitaires obtenues par division ou agglutination. Technique et Documentation Lavoisier, pp.88-91, 1984.

N. Genin and F. Et-rené, Analyse du r??le de la transition vitreuse dans les proc??d??s de conservation agro-alimentaires, Journal of Food Engineering, vol.26, issue.4, pp.391-407, 1995.
DOI : 10.1016/0260-8774(94)00059-I

R. Giangiacono, D. Tarreggiani, and E. Abbo, Osmotic dehydration of Fruit. Part I. Sugar exchange between fruit and extracting Syrups. Food process preservation, pp.183-195, 1987.

G. Giraldo, P. Talens, P. Fito, and A. Chiralt, Influence of sucrose solution concentration on kinetics and yield during osmotic dehydration of mango, Journal of Food Engineering, vol.58, issue.1, pp.33-43, 2003.
DOI : 10.1016/S0260-8774(02)00331-X

T. K. Goswami and M. Singh, Role of feed rate and temperature in attrition grinding of cumin, Journal of Food Engineering, vol.59, issue.2-3, pp.285-290, 2003.
DOI : 10.1016/S0260-8774(02)00469-7

G. D. Gumtz and D. W. Fuerstenau, Simulation of locked-cycle grinding, Trans.SME/AIME, vol.247, pp.330-335, 1970.

P. Graindorge, Contribution à l'étude par analyse des données des modes d'action des additifs d'écoulement pulvérulents en mélange avec des poudres alimentaires, Thèse ENITIAA, 1992.

H. F. Guyomars, F. Warin, D. D. Muir, and J. Leaver, Lactosylation of milk proteins during the manufacture and storage of skim milk powders, International Dairy Journal, vol.10, issue.12, pp.863-872, 2000.
DOI : 10.1016/S0958-6946(01)00020-6

J. Hardy, Interactions de l'eau avec les constituants et propriétés d'hydratation des ali ments : une introduction, dans les produits alimentaires et l'eau. Onzième rencontres AGORALES, Nantes. Edition Techniques et Documentation, pp.11-33, 1999.

J. A. Herbst and D. W. Fuerstenau, Scale-up procedure for continuous grinding mill design using population balance models, International Journal of Mineral Processing, vol.7, issue.1, pp.1-31, 1980.
DOI : 10.1016/0301-7516(80)90034-4

T. V. Hymavathi and K. Vijaya, Carotene, ascorbic acid and sugar content of vacuum dehydrated ripe mango powders stored in flexible packaging material, Journal of Food Composition and Analysis, vol.18, issue.2-3, pp.181-192, 2005.
DOI : 10.1016/j.jfca.2004.03.028

J. L. Ilari, De la granulométrie aux propriétés d'usage dans l'industrie agro alimentaires . Congrès national de granulométrie appliquée MALVERN, 1998.

J. L. Ilari, La granulométrie, un outil réel pour la maîtrise des technologies et des procédés sur poudres. Congrès national de granulométrie appliquée, 1998.

J. L. Ilari, Dispersion des poudres et systèmes particulaires solides en formulation des aliments, pp.547-574, 2003.

T. N. Indira and S. Bhattacharya, Grinding characteristics of some legumes, Journal of Food Engineering, vol.76, issue.2, 2005.
DOI : 10.1016/j.jfoodeng.2005.04.040

D. Indrani and G. Et-venkateswara-rao, Effect of chemical composition of wheat flour and functional properties of dough on the quality of south Indian parotta, Food Research International, vol.33, issue.10, pp.875-881, 2002.
DOI : 10.1016/S0963-9969(00)00117-4

N. Y. Jiokap, G. Nuadge, A. Raoul-wack, and F. Giroux, Déshydratation -Imprégnation par Immersion de rondelles de mangue (Manguifera Indica) : Influence de la température et de la concentration de la solution sur les cinétiques de certains éléments constitutifs du fruit. Fruit, pp.163-177, 2001.

K. Jouppila, J. Kansilas, and Y. H. Roos, Glass transition, water plasticization, and lactose crystalisation in skim milk powder, Journal of Dairy Science, vol.80, pp.3157-3160, 1997.

S. Kalra, Storage problems of solar dehydrated peas. Indian Food Packer, pp.16-29, 1981.

G. Kansci, B. Koubala, and L. Mbome, Effect of rippeneing on the composition and suitability for jam processing of different varieties of mango (Mangifera Indica), African Journal of Biotechnology, vol.2, issue.9, pp.301-306, 2003.

E. E. Katz and T. P. Labuza, Effect of Water Activity on the Sensory Crispness and Mechanical Deformation of Snack Food Products, Journal of Food Science, vol.56, issue.29, pp.403-409, 1981.
DOI : 10.2307/3001478

K. A. Kenmegne and J. Hardy, Influence of Various Conditions on Meat Grinding Characteristics, Journal of Food Engineering, vol.25, pp.179-196, 1998.

M. Khahl and . Sial-mb, Spray drying of mango juices powder, Mesopotamia-journal of Agriculture, vol.9, issue.12, pp.47-56, 1974.

A. Kleiber and A. Bagnato, Colour stability of paprika and chili powder. Food Australia, pp.592-596, 1999.

W. Kneifel, T. Abert, and L. W. , Effect of wheat flour pentosans in dough, gluten, and bread, Cereal Chemistry, vol.49, pp.489-491, 1990.

W. Kneifel, T. Paquin, T. Abert, and R. J. , Water-Holding Capacity of Proteins with Special Regard to Milk Proteins and Methodological Aspects???A Review, Journal of Dairy Science, vol.74, issue.7, pp.2027-2041, 1991.
DOI : 10.3168/jds.S0022-0302(91)78373-2

M. K. Krokida and . Marinos-kouris, Rehydration kinetics of dehydrated products, Journal of Food Engineering, vol.57, issue.1, pp.1-7, 2003.
DOI : 10.1016/S0260-8774(02)00214-5

A. Kwade, Mill selection and process optimization using a physical grinding modele, Int. J. Miner. Process. Internationa Journal of Mineral Process, pp.74-93, 2004.

T. P. Labuza and P. P. Lewicki, AN ANALYSIS OF THE WATER BINDING IN GELS, Journal of Food Science, vol.60, issue.2, pp.1379-1385, 1978.
DOI : 10.1016/B978-0-12-223150-6.50008-0

K. Lam and J. Et-newton, Effect of temperature on particulate solid adhesion to a subtrate surface. Powder technology, pp.267-274, 1992.

E. Lamiot, M. Pouliot, Y. Leubeuf, and P. Paquin, Hydration of Whey Powders as Determined by Different Methods, Journal of Food Science, vol.69, issue.5, pp.789-792, 1998.
DOI : 10.1111/j.1365-2621.1983.tb14775.x

E. Laville, La conservation des fruits tropicaux après récolte. CIRAD , Montpellier, 1994.

E. Lavialle, Du séchage d'une noix aux procédures de gestion d'un séchoir : analyse en terme de qualité et d'énergie, Thèse de doctorat. Science des aliments, 1993.

L. Meste, M. Et-chiotelli, E. ». , L. Meste, and M. , Interaction entre l'eau et les autres constituants alimentaires Rôles dans la conformation, l'état d'association, la solubilité et la fonctionnalité des molécules, pp.447-495, 2002.

. A. Lenart and J. Flink, Osmotic concentration of potato., International Journal of Food Science & Technology, vol.62, issue.10, pp.65-89, 1984.
DOI : 10.1111/j.1365-2621.1968.tb01478.x

P. P. Lewicki, Effect of pre???drying treatment, drying and rehydration on plant tissue properties: A review, International Journal of Food Properties, vol.5, issue.4, p.22, 1998.
DOI : 10.1021/jf00026a008

P. P. Lewicki, Some remarks on rehydration of dried foods, Journal of Food Engineering, vol.36, issue.1, pp.81-97, 1998.
DOI : 10.1016/S0260-8774(98)00022-3

T. M. Lin, T. D. Durance, and C. H. Scaman, Characterization of vacuum microwave, air and freeze dried carrot slices, Food Research International, vol.31, issue.2, pp.111-117, 1998.
DOI : 10.1016/S0963-9969(98)00070-2

E. Malchev, N. S. Chenov, N. I. Ioncheva, S. S. Tanchev, and K. K. Kalpakchieva, Quantitative changes in carotenoids during the storage of dried red pepper and red pepper powder, Food / Nahrung, vol.1, issue.5, pp.415-418, 1982.
DOI : 10.1002/food.19820260503

F. Martine, Transformer les fruits tropicaux Collection le point sur les technologies. Edition du GRET, Ministère de la coopération, 1993.

M. Mathlouthi and B. Rogé, Water vapour sorption isotherms and the caking of food powders. Food Chemistry, pp.61-71, 2003.

W. L. Mccabe, J. C. Smith, H. , and P. , Unit operations of chemical engineering, library of congress cataloging-in-publication data, pp.29-960, 1993.

A. Z. Mercadante, D. B. Rodriguez-amaya, and G. Britton, HPLC and Mass Spectrometric Analysis of Carotenoids from Mango, Journal of Agricultural and Food Chemistry, vol.45, issue.1, pp.120-123, 1997.
DOI : 10.1021/jf960276j

B. S. Miller, S. Afework, J. W. Hugher, and Y. Pomavanz, Wheat Hardness: Time Required to Grind Wheat with the Brabender Automatic. Micro Hardness Tester, Journal of Food Science, vol.56, issue.6, pp.1863-1865, 1981.
DOI : 10.1111/j.1365-2621.1981.tb04505.x

E. D. Mircea, Fruit and vegetable processing flow-sheets. FAO Monfavet. (Energie renouvelable et environnement / étude-développement-recherche.). Provence. Edition du GRET, Ministère de la coopération, 1995.

B. Moutonnet, Etude de l'enracinement de quelques arbres fruitiers sur sol ferralitique brun profond, Fruits, vol.32, issue.5, pp.521-333, 1977.

V. Morin, S. Trichaiyaporn, D. Steinmetz, J. Baxerres, and C. Laguerie, Séchage du sucre en lit fluidisé, Entropie, vol.191, pp.47-48, 1995.

M. Mourad, M. Hemati, and C. Laguerie, Séchage du mais en lit fluidisé à flotation. Partie 1. Etude expérimentale de la cinétique de séchage, Chem Eng J, vol.59, pp.221-228, 1995.

-. M. Nanjumdaswamy, . Shelly-gr, and . Saraja-s, Studies on the development of new products from Mango. Indian food packer, pp.95-103, 1976.

E. A. Niedek, Problème de broyage mélange et agglomération avec exemples en sucrerie, confiserie et chocolaterie, 1976.

M. R. Okos, G. Narishma, R. K. Singh, and A. C. Weitnauer, Food Dehydration, Hanbook of food engineering, pp.437-562, 1992.
DOI : 10.1201/9781420014372.ch10

S. E. Papadakis and R. E. Bahu, The sticky issues of drying. Drying Technology, pp.817-837, 1992.

M. Peleg, FLOWABILITY OF FOOD POWDERS AND METHODS FOR ITS EVALUATION ? A REVIEW, Journal of Food Process Engineering, vol.25, issue.5, pp.302-330, 1977.
DOI : 10.1007/978-1-4899-6600-1

R. Peiro, V. M. Dias, C. M. Martinez, and N. , Micronutrient flow to the osmotic solution during grapefruit osmotic dehydration, Journal of Food Engineering, vol.74, issue.3, pp.299-307, 2005.
DOI : 10.1016/j.jfoodeng.2005.03.022

M. Pelletier, Application de la spectroscopie infrarouge à l'étude de l'organisation de l'eau aux interfaces: Le cas des philo silicates, Thèse INPL, 1999.

. Perking-elmer, Analytical Methods for Atomic Absorption: Spectrophotometry, 1976.

M. Pezolet, S. Bonenfany, F. Dousseau, and Y. Popineau, Conformation of wheat gluten proteins : Comparaison between functional and solution state as determined by infrared spectroscopy. Federation of european biochemical Societies, pp.247-250, 1992.

W. Pietsch, Fundamental of Agglomeration In : Size enlargement by agglomeration, pp.10-30, 1991.

A. M. Pilosof, R. Boquet, and G. B. Bartholomai, Kinetics of Water Uptake by Food Powders, Journal of Food Science, vol.48, issue.6, pp.278-279, 1985.
DOI : 10.1111/j.1365-2621.1985.tb13334.x

M. N. Pons, H. Vivier, K. Belaroui, B. Bernard-michel, F. Cordier et al., Particle morphology: from visualisation to measurement, Power Technology, pp.44-57, 1997.

B. Provent, Etude technologique d'une poudre posant des problèmes de mottage lors de son stockage en silo, Thèse : Grenoble I, 1990.

J. R. Quinn and P. D. , A practical mesurement of water hydration capacity of protein materials, Cereal Chemistry, vol.56, issue.1, pp.38-40, 1979.

S. N. Raghavendra, S. S. Ramachetra, N. K. Rastogi, K. S. Raghavarao, K. Sourav et al., Grinding characteristics et hydration properties of coconut residue: A source of dietary fiber, Journal of Food Engineering, 2005.

V. F. Rasper and D. J. , Mesurement of hydration capacity of wheat flour/starch mixtures, Cereal Chemistry, vol.57, pp.27-31, 1980.

X. Ren, B. Kuhlenkötter, and H. Muller, Simulation and verification of belt grinding with industrial robots, International Journal of Machine Tools and Manufacture, vol.46, issue.7-8, pp.1-9, 2005.
DOI : 10.1016/j.ijmachtools.2005.07.033

J. Y. Rey, M. D. Thierno, H. Vannière, C. Didier, S. Kéita et al., La mangue en Afrique de l'Ouest francophone. Fruits, pp.121-129, 2004.
DOI : 10.1051/fruits:2004012

URL : http://fruits.edpsciences.org/10.1051/fruits:2004012/pdf

A. M. Rojas and L. N. Et-gerschenson, Ascorbic acid destruction in aqueous model systems: an additional discussion, Journal of the Science of Food and Agriculture, vol.42, issue.15, pp.1433-1439, 2000.
DOI : 10.1271/bbb1961.31.177

Y. Roos and M. Karel, Phase transitions of mixtures of amorphous polysaccharides and sugars, Biotechnology Progress, vol.7, issue.1, pp.49-53, 1991.
DOI : 10.1021/bp00007a008

Y. H. Roos, Glass transition-related physicochemical changes in foods. Food Technology, pp.97-102, 1995.

J. T. Rozis, Sécher les produits alimentaires. Techniques, procédés, équipements. Col lection le point sur, 1995.

M. Seguchi, M. Hayashi, and H. Matsumoto, Effect of a Wheat Protein on pH-Dependent Water-Binding Capacity and Viscosity of Wheat Tailings Fractions, Cereal Chemistry Journal, vol.43, issue.6, pp.384-388, 1997.
DOI : 10.1094/CCHEM.1997.74.2.129

E. Saliha, M. G. Sahin, and . Selahattin, The effects of cutting an drying medium on the vitamin C content rosehip during drying, Journal of food Engineering, vol.68, issue.4, pp.513-518, 2005.

C. Servais, R. Jones, and R. Ian, The influence of particle size distribution on the processing of food, Journal of Food Engineering, vol.51, issue.3, pp.201-208, 2002.
DOI : 10.1016/S0260-8774(01)00056-5

J. Scher, D. Costa, and J. M. Hardy, Influence de la granulométrie sur les propriétés d'écoulement de la farine de blé, pp.291-298, 1998.

J. Scher, Rhéologie, texture et texturation des produits alimentaires, p.300, 1998.

. D. Sibetcheu, . M. Nankap, and . B. Kollo, La carence en vitamines A au Cameroun : épidémiologie, traitement et prévention, OCEAC Bulletin doc, vol.32, issue.4, 1999.

K. K. Singh, Climate and cultivation. The mango, Projet de transformation et conditionnement des mangues en Côte-d'Ivoire. SIARC. Montpellier. 80 p, 1967.

K. K. Singh, Climate et cultivation. The mango. A hand book Indian council of agricultural research, New-Delhi. 70-88, 1967.

L. Stubberud and R. T. Forbes, The use of gravimetry for the study of the effect of additives on the moisture-induced recrystallisation of amorphous lactose, International Journal of Pharmaceutics, vol.163, issue.1-2, pp.145-156, 1998.
DOI : 10.1016/S0378-5173(97)00382-7

V. Subramaman, T. R. Sharma, and H. Nahth, Freeze dehydration of mango as pulp and as a ready to serve beverage, Indian Food Paker, vol.30, issue.5, pp.70-75, 1976.

B. Soumah, Projet de transformation et de conditionnement des mangues à BoundiaI en Côte d'Ivoire, SIARC, 1988.

L. Temple, Quantification des productions et des échanges de fruits et légumes au Cameroun, Cahier d'Agriculture, pp.87-94, 2001.

M. Thomas, J. Scher, and S. Desobry, Lactose/ ?-lactoglobulin interactions during storage of model whey powders. 2 nd International Symposium on spray drying of milk products, pp.40-43, 2004.

. S. Tomohiro, Laboratory Manual for Food Analysis. In. The technical cooperation project of the Jomo Kenyatta Universty College of Agriculture et Technology, 1990.

S. Tsourouflis, J. M. Flink, and M. Karel, Loss of structure in freeze-dried carbohydrates solutions: Effect of temperature, moisture content and composition, Journal of the Science of Food and Agriculture, vol.36, issue.6, pp.509-519, 1976.
DOI : 10.1248/cpb.18.1509

E. Unver and C. E. Et-mc-donald, Water absorption of flour fractions from spring wheat, Bakers Digest, vol.50, pp.19-23, 1976.

V. A. Velu, P. G. Nagender, P. Rao, and D. G. , Dry milling characteristics of microwave dried maize grains (Zea mays L.), Journal of Food Engineering, vol.74, issue.1, pp.30-36, 2005.
DOI : 10.1016/j.jfoodeng.2005.02.014

T. Vinh, R. Bhesh, . Bhandari, and T. Howes, Optimization of cocurrent spray drying process for sugar-rich foods. Part II -Optimization of spray drying process based on glass transition concept, Journal of Food Engineering, vol.71, pp.66-72, 2004.

S. G. Walde, K. Balaswamy, R. Shivaswamy, and A. Chakkaravarthi, Microwave drying and grinding characteristics of gum karaya (Sterculia urens), Journal of Food Engineering, vol.31, issue.3, pp.305-308, 2003.
DOI : 10.1016/S0260-8774(96)00082-9

S. G. Walde, K. Balaswamy, R. Shivaswamy, A. Chakkaravarthi, and D. G. Rao, Microwave drying and grinding characteristics of gum karaya (Sterculia urens), Journal of Food Engineering, vol.31, issue.3, pp.305-313, 1997.
DOI : 10.1016/S0260-8774(96)00082-9

S. G. Walde, K. Balaswamy, V. Velu, and D. G. Rao, Microwave drying and grinding characteristics of wheat (Triticum aestivum), Journal of Food Engineering, vol.55, issue.3, pp.371-376, 2002.
DOI : 10.1016/S0260-8774(02)00101-2