Concepedia
2
Publications
266
Citations
H-Index
2011
Active since
Affiliations
The Ohio State University(Current)
Rachel Crockett is an author at The Ohio State University specializing in food chemistry, food technology, and health sciences.
Top concepts
HealthNutritionFood SafetyFood ChemistryFood Technology
Publications per year
2011–2011
Effects of soy protein isolate and egg white solids on the physicochemical properties of gluten-free bread
Rachel Crockett, Pauline S. Ie, Yael Vodovotz · Food Chemistry · 2011 · 174 citations
Food Chemistry, Nutrition, Soy Protein Isolate +7
How Do Xanthan and Hydroxypropyl Methylcellulose Individually Affect the Physicochemical Properties in a Model Gluten‐Free Dough?
Rachel Crockett, Pauline S. Ie, Yael Vodovotz · Journal of Food Science · 2011 · 92 citations · Full text
Rows per page
1–2 of 2