Concepedia

Raquel Pischke Garske

RP

Statistics

Publications

3

Citations

82

H-Index

3

Active since

2020

Affiliations

Universidade Federal do Rio Grande do Sul(Current)

Raquel Pischke Garske is an author at Universidade Federal do Rio Grande do Sul specializing in food chemistry, health sciences, and food engineering.

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Top concepts

Publications per year

2020–2022

3

Publications

3

Sunflower protein concentrate: A possible and beneficial ingredient for gluten-free bread

Caroline Zampronio Zorzi, Raquel Pischke Garske, Simone Hickmann Flôres et al. · Innovative Food Science & Emerging Technologies · 2020 · 53 citations

, , +7

Cassava starch and chickpea flour pre-treated by microwave as a substitute for gluten-free bread additives

Raquel Pischke Garske, Giovana Domeneghini Mercali, Roberta Cruz Silveira Thys et al. · Journal of Food Science and Technology · 2022 · 19 citations · Full text

, , +4

Babassu Mesocarp Flour: A Nutritive Brazilian By-product for Gluten-free Muffins

Matheus Cardoso Vieira, Raquel Pischke Garske, Patrik de Souza Rocha et al. · Journal of Culinary Science & Technology · 2021 · 10 citations

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