Cheese-flavored expanded snacks with low lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products (2019)
- Authors:
- Autor USP: SILVA, ANA CAROLINA CONTI E - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.lwt.2019.01.052
- Subjects: ANÁLISE SENSORIAL DE ALIMENTOS; AROMATIZANTES; EXTRUSÃO; LIPÍDEOS; MASTIGAÇÃO; MILHO; QUEIJO
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: LWT - Food Science and Technology
- ISSN: 0023-6438
- Volume/Número/Paginação/Ano: v. 105, p.30-36, 2019
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: green
- Licença: other-oa
-
ABNT
MENIS-HENRIQUE, Michele Eliza Cortazzo et al. Cheese-flavored expanded snacks with low lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products. LWT - Food Science and Technology, v. 105, p. 30-36, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2019.01.052. Acesso em: 10 jan. 2026. -
APA
Menis-Henrique, M. E. C., Janzantti, N. S., Andriot, I., Sémon, E., Berdeaux, O., Schlich, P., & Silva, A. C. C. e. (2019). Cheese-flavored expanded snacks with low lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products. LWT - Food Science and Technology, 105, 30-36. doi:10.1016/j.lwt.2019.01.052 -
NLM
Menis-Henrique MEC, Janzantti NS, Andriot I, Sémon E, Berdeaux O, Schlich P, Silva ACC e. Cheese-flavored expanded snacks with low lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products [Internet]. LWT - Food Science and Technology. 2019 ; 105 30-36.[citado 2026 jan. 10 ] Available from: https://doi.org/10.1016/j.lwt.2019.01.052 -
Vancouver
Menis-Henrique MEC, Janzantti NS, Andriot I, Sémon E, Berdeaux O, Schlich P, Silva ACC e. Cheese-flavored expanded snacks with low lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products [Internet]. LWT - Food Science and Technology. 2019 ; 105 30-36.[citado 2026 jan. 10 ] Available from: https://doi.org/10.1016/j.lwt.2019.01.052 - Identification of sensory and non-sensory factors involved in food consumption: A study with extruded corn-based snacks
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Informações sobre o DOI: 10.1016/j.lwt.2019.01.052 (Fonte: oaDOI API)
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