KNIAZEV, M.; GÁMBARO, A.; VIEITEZ, I. Physicochemical and sensory characterization of okara obtained by two different processes and the study of its use as breaded food. Food Science and Technology, Campinas, Brasil, v. 43, 2023. DOI: 10.5327/fst.23523. Disponível em: https://fst.emnuvens.com.br/revista/article/view/218. Acesso em: 18 set. 2024.