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Development of gluten-free macaroni from rice flour biofortified

Grant number: 11/11179-6
Support type:Scholarships in Brazil - Scientific Initiation
Effective date (Start): September 01, 2011
Effective date (End): August 31, 2012
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Science
Principal researcher:Solange Guidolin Canniatti Brazaca
Grantee:Laís Malvezzi Garcia
Home Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil
News published in Agência FAPESP Newsletter about the scholarship:
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