| Authors: |
da Silva LAGA; Department of Food Science and Nutrition (DECAN), Food Engineering School (FEA), State University of Campinas (UNICAMP), Monteiro Lobato Street, 80, Campinas, São Paulo, 13083-862, Brazil., Malard M; Olmix Group, Bréhan, France., Braga PAC; Department of Food Science and Nutrition (DECAN), Food Engineering School (FEA), State University of Campinas (UNICAMP), Monteiro Lobato Street, 80, Campinas, São Paulo, 13083-862, Brazil., Bragotto APA; Department of Food Science and Nutrition (DECAN), Food Engineering School (FEA), State University of Campinas (UNICAMP), Monteiro Lobato Street, 80, Campinas, São Paulo, 13083-862, Brazil., Gallissot M; Olmix Group, Bréhan, France., Collen PN; Olmix Group, Bréhan, France., Bueno J; Olmix Group, Piracicaba, Brazil., Rocha LO; Department of Food Science and Nutrition (DECAN), Food Engineering School (FEA), State University of Campinas (UNICAMP), Monteiro Lobato Street, 80, Campinas, São Paulo, 13083-862, Brazil. lrocha@unicamp.br. |