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 - Menis-Henrique, Michele Eliza Cortazzo; Janzantti, Natália Soares; Andriot, Isabelle; Sémon, Etienne; Berdeaux, Olivier; Schlich, Pascal; Silva, Ana Carolina Conti e (LWT - Food Science and Technology, 2019)