KAUFMANN, KARINE CRISTINE, ODINEI HESS GONÇALVES, EVANDRO BONA, e FERNANDA VITÓRIA LEIMANN. “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 35, no. 2 (julho 3, 2018). Acessado janeiro 5, 2025. https://revistas.ufpr.br/alimentos/article/view/60305.