Full Length Research Paper
Authors
Maria Siqueira De Lima
Graduate Program in Food Technology – Instituto Federal Goiano - Rio Verde Campus, CP 66, 75901-970, Rio Verde, Goiás, Brazil.
Marco Antonio Pereira Da Silva
Faculty of the Graduate Program in Animal Science, Instituto Federal Goiano - Rio Verde Campus, CP 66, 75901-970, Rio Verde, Goiás, Brazil.
Geovana Rocha Placido
Faculty of the Graduate Program in Animal Science, Instituto Federal Goiano - Rio Verde Campus, CP 66, 75901-970, Rio Verde, Goiás, Brazil.
Caroline Cagnin
Graduate Degree in Food Engineering – Instituto Federal Goiano – Rio Verde Campus, CP 66, 75901-970, Rio Verde, Goiás, Brazil.
Nubia Ferreira Vieira
Graduate Program in Food Technology – Instituto Federal Goiano - Rio Verde Campus, CP 66, 75901-970, Rio Verde, Goiás, Brazil.
Ruthele Moraes Do Carmo
Faculty of the Graduate Program in Animal Science, Instituto Federal Goiano - Rio Verde Campus, CP 66, 75901-970, Rio Verde, Goiás, Brazil.
Ranio Cesar Francisco Da Silva
Faculty of the Graduate Program in Animal Science, Instituto Federal Goiano - Rio Verde Campus, CP 66, 75901-970, Rio Verde, Goiás, Brazil.
Carlos Frederico De Souza Castro
Faculty of the Graduate Program in Animal Science, Instituto Federal Goiano - Rio Verde Campus, CP 66, 75901-970, Rio Verde, Goiás, Brazil.
Marcio Caliari
Graduate Program in Food Science and Technology, Universidade Federal de Goiás, CP 131, 74690-900, Goiânia - GO, Brazil.
Richard Marins Silva
Graduate Degree in Food Engineering – Instituto Federal Goiano – Rio Verde Campus, CP 66, 75901-970, Rio Verde, Goiás, Brazil.
Copyright © 2025 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0