Have a personal or library account? Click to login
Energy Consumption and Process Efficiency as Affected by Extrusion-Cooking Conditions and Recipe Formulation During the Production of Gluten-Free Rice-Legumes Products Cover

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

Agricultural Engineering
Volume 21 (2017): Issue 1 (March 2017)
By: Abdallah Bouasla,  Agnieszka Wójtowicz,  Stanisław Juśko and  Mohammed Nasreddine Zidoune  
Open Access
|Apr 2017

Authors

Abdallah Bouasla

Algeria

Agnieszka Wójtowicz

agnieszka.wojtowicz@up.lublin.pl

Poland

Stanisław Juśko

Poland

Mohammed Nasreddine Zidoune

Algeria
DOI: https://doi.org/10.1515/agriceng-2017-0004 | Journal eISSN: 2449-5999 | Journal ISSN: 2083-1587
Journal RSS Feed
Language: English
Page range: 39 - 46
Submitted on: Oct 1, 2016
Accepted on: Jan 1, 2017
Published on: Apr 6, 2017
Published by: Polish Society of Agricultural Engineering
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
Keywords:
extrusion-cooking,
gluten-free products,
process efficiency,
SME
Related 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

© 2017 Abdallah Bouasla, Agnieszka Wójtowicz, Stanisław Juśko, Mohammed Nasreddine Zidoune, published by Polish Society of Agricultural Engineering
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Previous articleVolume 21 (2017): Issue 1 (March 2017)Next article