| Authors: |
Velásquez-Castillo LE; Department of Food Engineering, School of Animal Sciences and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil., de Freitas GI; Department of Food Engineering, School of Animal Sciences and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil., Moraes ICF; Department of Food Engineering, School of Animal Sciences and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil., Tosi MM; Department of Food Engineering, School of Animal Sciences and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil., López Angulo DE; Escuela de Nutrición, Facultad de Salud, Universidad Santo Tomás, Talca 3460000, Chile., do Amaral Sobral PJ; Department of Food Engineering, School of Animal Sciences and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil.; Food Research Center (FoRC), School of Pharmaceutical Sciences, Av. Prof. Lineu Prestes, 580 Bloco 14, São Paulo 05508-000, SP, Brazil. |
