KAUFMANN, KARINE CRISTINE; GONÇALVES, ODINEI HESS; BONA, EVANDRO; LEIMANN, FERNANDA VITÓRIA. MODELLING THE MELTING TEMPERATURE OF A LIPID‐BASED CRITICAL TEMPERATURE INDICATOR: A COMPARISION BETWEEN SIMPLEX-LATTICE AND SIMPLEX-CENTROID DESIGNS. Boletim do Centro de Pesquisa de Processamento de Alimentos, [S. l.], v. 35, n. 2, 2018. DOI: 10.5380/bceppa.v35i2.60305. Disponível em: https://revistas.ufpr.br/alimentos/article/view/60305. Acesso em: 5 jan. 2025.