Rafael Grassi de Alcântara

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Rafael Grassi de Alcântara

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

#	Concept	H-Index	Publications	Citations
1	Health Sciences	1	1	23
2	Nutrition	1	1	23
3	Food Safety	1	1	23
4	In Vitro Fermentation	1	1	23
5	Physiology	1	1	23

Rafael Grassi de Alcântara

Publications

Citations

H-Index

Page 1

	Year	Citations
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 Local Dough PropertiesGreen BananaAgricultural EconomicsGrain QualityBread Baking	2020	38
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, Journal of Food Quality Food ChemistryNutritionIn Vitro FermentationGreen Banana FlourFood Analysis	2020	23

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