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The impact of soaking and drying soybeans on soyflour and the gluten-free cookies made from it . Journal of Food Technology Research, [S. l.], v. 11, n. 3, p. 96–108, 2024. DOI: 10.18488/jftr.v11i3.3872. Disponível em: https://archive.conscientiabeam.com/index.php/58/article/view/3872. Acesso em: 30 jul. 2026.