| Authors: |
Tonetto ML; Post-Graduate Program of Food Science, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil., Lopes Teixeira G; Post-Graduate Program of Food Science, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil., Amboni RDMC; Post-Graduate Program of Food Science, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil.; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil., Block JM; Post-Graduate Program of Food Science, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil.; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil., Bornhorst GM; Department of Biological and Agricultural Engineering, University of California, Davis, California, USA., Laurindo JB; Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil., Feltes MMC; Post-Graduate Program of Food Science, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil.; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil. |
