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
Michele Eliza Cortazzo Menis-Henrique Natália Soares Janzantti; Isabelle Andriot; Etienne Sémon; Olivier Berdeaux; Pascal Schlich; Ana Carolina Conti e Silva
LWT - Food Science and Technology v. 105, p.30-36, 2019Amsterdam 2019
Item não circula. Consulte sua biblioteca.(Acessar)