作者：Rovigatti Marques Priscila Andressa; de Oliveira Daniela Soares; Aguiar Oliveira Elizama; Maldonado Rafael Resende
来源：Journal of Culinary Science and Technology (Print Edition): Innovations in Nutritional Issues for Food Product Development , 2017, 15(1): 64-74.
DOI：10.1080/15428052.2016.1204972
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