Environmental, energy, and economic assessment of bread‐making processes: A case study-Reference-Cited by-同舟云学术

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Environmental, energy, and economic assessment of bread‐making processes: A case study

Published:2022-06-03 Issue:6 Volume:41 Page:
ISSN:1944-7442
Container-title:Environmental Progress & Sustainable Energy
language:en
Short-container-title:Env Prog and Sustain Energy

Author:

Nadi Fatemeh¹^ORCID,Shahi Taher¹,Chasiotis Vasileios²

Affiliation:

1. Department of Agricultural Machinery Mechanics Azadshahr Branch, Islamic Azad University Azadshar Iran

2. Department of Mechanical Engineering University of West Attica Egaleo Greece

Publisher

Wiley

Subject

General Environmental Science,Waste Management and Disposal,Water Science and Technology,General Chemical Engineering,Renewable Energy, Sustainability and the Environment,Environmental Chemistry,Environmental Engineering

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ep.13891

Reference34 articles.

1. Iran Bread Consumption Six Times Global Average.Financial Tribune Daily; 2017. Accessed May 11 2021.https://financialtribune.com/articles/economy‐domestic‐economy/65968/iran‐bread‐consumption‐six‐times‐global‐average

2. Adding apples and oranges: The monitoring of energy efficiency in the Dutch food industry

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. nLCA in bakery food products: state of the art and urgent needs;Frontiers in Sustainable Food Systems;2024-01-25

2. Evaluation of Sustainability of Wheat-Bread Chain Based on the Second Law of Thermodynamics: A Case Study;Sustainability;2022-10-31

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