| Authors: |
Vanin FM; Laboratory of Bread and Dough Process (LAPROPAMA), Food Engineering Department, Faculty of Animal Science and Food Engineering (USP/FZEA), University of São Paulo, Av. Duque de Caxias Norte 225, Pirassununga 13635-900, SP, Brazil., de Carvalho RA; Faculty of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil., Dos Santos Garcia VA; Faculty of Agricultural Sciences, UNESP-São Paulo State University, Av. Universitária, 3780, Botucatu 18610-034, SP, Brazil., Yoshida CMP; Institute of Environmental, Chemical and Pharmaceutical Sciences, Universidade Federal de São Paulo (UNIFESP), Rua São Nicolau, 210, Diadema 09913-030, SP, Brazil. |
