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

Published 2019 View Full Article

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Title
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
Authors
Keywords
Aroma precursors, Thermoplastic extrusion, Chewing simulator, Temporal dominance of sensations (TDS)
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 105, Issue -, Pages 30-36
Publisher
Elsevier BV
Online
2019-01-29
DOI
10.1016/j.lwt.2019.01.052

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