Influence of the simplex-centroid mixture design on the texture of sauces with different food
Luíz Guilherme Malaquias da Silva(Universidade Federal de Lavras), Aline Manke Nachtigall(Universidade Federal de Lavras), Carlos Alexandre Rocha da Costa(Universidade Federal de Lavras), Flávia Matias Oliveira da Silva(University of Évora), Cleuton José Moraes(Universidade Federal de Lavras), Elisnara Domingues Mariano(Universidade Federal de Lavras), Brígida Monteiro Vilas Boas(Universidade Federal de Lavras)
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