Concepedia

Rafael Grassi de Alcântara

RG

2

Publications

61

Citations

2

H-Index

2020

Active since

Affiliations

Universidade de São Paulo(Current)

Rafael Grassi de Alcântara is an author at Universidade de São Paulo specializing in agricultural economics, food chemistry, and nutrition.

Top concepts

Agricultural EconomicsHealthNutritionPhysiologyFood SafetyFood ChemistryFood EngineeringIn Vitro Fermentation

Publications per year

2020–2020

2

Publications

2

Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking

Rafael Grassi de Alcântara, Rosemary Aparecida de Carvalho, Fernanda Maria Vanin · Food Chemistry · 2020 · 38 citations

Local Dough Properties, Green Banana, Agricultural Economics +2

Baking Effect on Resistant Starch Digestion from Composite Bread Produced with Partial Wheat Flour Substitution

Rafael Grassi de Alcântara, Heidge Fukumasu, Paulo César Fabrício Raspantini et al. · Journal of Food Quality · 2020 · 23 citations · Full text

Food Chemistry, Nutrition, In Vitro Fermentation +13

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