Effect of thermoplastic extrusion on technological characteristics of amaranth (Amaranthus cruentus L. BRS-Alegria) flour

• Grant number: 07/01907-9
• Support Opportunities: Scholarships in Brazil - Master
• Start date: September 01, 2007
• End date: October 12, 2009
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: José Alfredo Gomes Arêas
• Grantee: Bruna Menegassi
• Host Institution: Faculdade de Saúde Pública (FSP). Universidade de São Paulo (USP). São Paulo , SP, Brazil

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

MENEGASSI, BRUNA; PILOSOF, ANA M. R.; AREAS, JOSE A. G.. Comparison of properties of native and extruded amaranth (Amaranthus cruentus L. - BRS Alegria) flour. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 44, n. 9, p. 1915-1921, NOV 2011. (07/01907-9)

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

MENEGASSI, Bruna. Effect of thermoplastic extrusion on technological characteristics of amaranth flour (Amaranthus cruentus L. BRS-Alegria). 2009. Master's Dissertation - Universidade de São Paulo (USP). Faculdade de Saúde Pública (FSP/CIR) São Paulo.