Raquel Garzón

Insects as ingredients for bakery goods. A comparison study of H. illucens, A. domestica and T. molitor flours

Cristina M. González, Raquel Garzón, Cristina M. Rosell · Innovative Food Science & Emerging Technologies · 2018 · 255 citations · Full text

Engineering, Comparison Study, Insect Conservation +8

Understanding the role of hydrocolloids viscosity and hydration in developing gluten-free bread. A study with hydroxypropylmethylcellulose

Federico Morreale, Raquel Garzón, Cristina M. Rosell · Food Hydrocolloids · 2017 · 90 citations · Full text

Food Chemistry, Glycobiology, Gluten-free Bread +5

Evaluation of Starch–Protein Interactions as a Function of pH

Ángela Bravo‐Núñez, Raquel Garzón, Cristina M. Rosell et al. · Foods · 2019 · 84 citations · Full text

Food Chemistry, Gel Microstructure, Protein-starch Gels +13

Germinated, toasted and cooked chickpea as ingredients for breadmaking

Meriem Ouazib, Raquel Garzón, Farid Zaïdi et al. · Journal of Food Science and Technology · 2016 · 60 citations · Full text

Food Chemistry, Agricultural Economics, Alternative Protein Source +2

Use of succinyl chitosan as fat replacer on cake formulations

Raquel Vallerio Rios, Raquel Garzón, Suzana Caetano da Silva Lannes et al. · LWT · 2018 · 50 citations · Full text

Mixed Biopolymers, Biomanufacturing, Food Engineering +1