Concepedia

Casey L Pilkington

CL

Statistics

Publications

1

Citations

98

H-Index

1

Active since

2017

Affiliations

Lincoln University(Current)

Casey L Pilkington is an author at Lincoln University specializing in food hydrocolloids, hardness, and texture quality.

Publications per year

2017–2017

1

Publications

1

Products of chickpea processing as texture improvers in gluten-free bread

Libby G Bird, Casey L Pilkington, Agung Saputra et al. · Food Science and Technology International · 2017 · 98 citations

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