| Authors: |
Silva RRA; Department of Food Technology, Federal University of Viçosa, Viçosa, Brazil. Electronic address: rafaelras@estudante.ufscar.br., de Freitas PAV; Instituto de Ingeniería de Alimentos para el Desarrollo, Universidad Politécnica de Valencia, Valencia, Spain., de Oliveira TV; Department of Food Technology, Federal University of Viçosa, Viçosa, Brazil., Teixeira SC; Department of Food Technology, Federal University of Viçosa, Viçosa, Brazil., Rigolon TCB; Instituto de Ingeniería de Alimentos para el Desarrollo, Universidad Politécnica de Valencia, Valencia, Spain., Stringheta PC; Instituto de Ingeniería de Alimentos para el Desarrollo, Universidad Politécnica de Valencia, Valencia, Spain., Otoni CG; Graduate Program in Materials Science and Engineering (PPGCEM), Federal University of São Carlos (UFSCar), São Carlos, Brazil; Institute of Chemistry, University of Campinas (UNICAMP), Campinas, Brazil. Electronic address: cgotoni@unicamp.br., Soares NFF; Department of Food Technology, Federal University of Viçosa, Viçosa, Brazil. |
