| Autor: |
Câmara AKFI; Department of Food Engineering, Federal University of São João Del Rei, Sete Lagoas, Brazil., Paglarini CS; Department of Food Engineering, Mato Grosso State University, Barra do Bugres, Brazil., Vidal VAS; School of Food Engineering, State University of Campinas, Campinas, Brazil., Dos Santos M; School of Food Engineering, State University of Campinas, Campinas, Brazil., Pollonio MAR; School of Food Engineering, State University of Campinas, Campinas, Brazil. Electronic address: pollonio@unicamp.br. |
