R. Gárzon

Nutrition and Dietetics · 2017

A researcher in the Science corpus: 1 paper; trusts 3 researchers and is trusted by 0 researchers here, as inferred from the citation graph.

Subfields

Whom R. Gárzon trusts overall

Their strongest outbound trust, strongest first, inferred from their citations.

  1. C. Rosell
  2. M. E. Matos
  3. C. Collar

Papers from R. Gárzon's perspective

Ordered by how strongly the researchers R. Gárzon trusts endorse each paper. Same corpus, a different order for every researcher.

  1. Assessment of hydrocolloid effects on the thermo-mechanical properties of wheat using the Mixolab
  2. Physical characterization of fiber-enriched bread doughs by dual mixing and temperature constraint using the Mixolab®
  3. Rheology of different hydrocolloids–rice starch blends. Effect of successive heating–cooling cycles
  4. Quality Indicators of Rice-Based Gluten-Free Bread-Like Products: Relationships Between Dough Rheology and Quality Characteristics (Food and Bioprocess Technology)
  5. Effect of HPMC addition on the microstructure, quality and aging of wheat bread
  6. Predicting the cookie quality of flours by using Mixolab®
  7. Physico-chemical properties of commercial fibres from different sources: A comparative approach
  8. Rheology and the breadmaking process
  9. Maize-Based Gluten-Free Bread: Influence of Processing Parameters on Sensory and Instrumental Quality
  10. Texture and other Physicochemical Properties of Whole Rice Bread

Their papers