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 , [S. l.], v. 21, n. 1, p. 39–46, 2017. Disponível em: https://ojs.agriceng.org/index.php/AgricEng/article/view/14.. Acesso em: 8 jan. 2025.