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.