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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 Cover

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

Open Access
|Apr 2017

References

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DOI: https://doi.org/10.1515/agriceng-2017-0004 | Journal eISSN: 2449-5999 | Journal ISSN: 2083-1587
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

© 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.