KAVERI, R.; UMA BINDHU, N. V. Value Addition and Acceptability of Selected Indian Recipes with Whole and Defatted Soya Flour. The Indian Journal of Nutrition and Dietetics, [S. l.], v. 41, n. 10, p. 426–434, 2004. Disponível em: https://www.informaticsjournals.com/index.php/ijnd/article/view/6501. Acesso em: 28 apr. 2024.