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Energy Consumption and Process Efficiency as Affected by Extrusion-Cooking Conditions and Recipe Formulation During the Production of Gluten-Free Rice-Legumes Products

Abdallah Bouasla

Abdallah Bouasla

Algeria
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Bouasla, Abdallah
, 
Agnieszka Wójtowicz

Agnieszka Wójtowicz

Poland
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Wójtowicz, Agnieszka
, 
Stanisław Juśko

Stanisław Juśko

Poland
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Juśko, Stanisław
 and 
Mohammed Nasreddine Zidoune

Mohammed Nasreddine Zidoune

Algeria
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Zidoune, Mohammed Nasreddine
  
Apr 06, 2017
Energy Consumption and Process Efficiency as Affected by Extrusion-Cooking Conditions and Recipe Formulation During the Production of Gluten-Free Rice-Legumes Products's Cover Image
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Published Online: Apr 06, 2017
Page range: 39 - 46
Received: Oct 01, 2016
Accepted: Jan 01, 2017
DOI: https://doi.org/10.1515/agriceng-2017-0004
Keywords
© 2017
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
Language:
English
Publication timeframe:
1 times per year
Journal Subjects:
Business and Economics, Business Management, Industries, Transportation, Logistics, Air Traffic, Shipping, Engineering, Mechanical Engineering, Production Technology, Materials Sciences, Biomaterials and Natural Materials, Materials for Energy
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