| Authors: |
Alhaji AM; Department of Food Technology, Universidade Federal de Viçosa, Avenida PH Rolfs, s/n, Viçosa 36570-000, Minas Gerais, Brazil.; Department of Food Science and Technology, Faculty of Agriculture and Agricultural Technology, Aliko Dangote University of Science and Technology, Wudil P.O. Box 3244, Nigeria., Almeida ES; Department of Mechanical Engineering, Faculty of Technology, University of Brasilia, Brasília 70910-900, Brazil., Carneiro CR; Department of Chemistry, Universidade Federal de Viçosa, Avenida PH Rolfs, s/n, Viçosa 36570-000, Minas Gerais, Brazil., da Silva CAS; Department of Food Technology, Universidade Federal de Viçosa, Avenida PH Rolfs, s/n, Viçosa 36570-000, Minas Gerais, Brazil., Monteiro S; Department of Mechanical Engineering, Faculty of Technology, University of Brasilia, Brasília 70910-900, Brazil.; Institute of Chemistry, Federal University of Goiás, Goiânia 74690-900, Goiás, Brazil., Coimbra JSDR; Department of Food Technology, Universidade Federal de Viçosa, Avenida PH Rolfs, s/n, Viçosa 36570-000, Minas Gerais, Brazil. |
