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Menis-Henrique, M. E. C., Janzantti, N. S., Andriot, I., Sémon, E., Berdeaux, O., Schlich, P., & Conti-Silva, A. C. (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. Lebensmittel-Wissenschaft + Technologie =, 105, 30–36. http://access.bl.uk/ark:/81055/vdc_100078556441.0x000055