Zampollo, F2015-05-262015-05-2620142014Second Meeting of RED Latinoamericana de Food Design, 2014-10-22 to 2014-10-24https://hdl.handle.net/10292/8792No abstract.NOTICE: this is the author’s version of a work that was accepted for publication. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in (see Citation). The original publication is available at (see Publisher's Version).Conference ContributionOpenAccess