Córdoba, G. M. C., Wang, S. H., & Sgarbieri, V. C. (1994). Nutritional and sensory characteristics of quick-cooking creme soup based on wheat flour and defatted soy flour. Pesquisa Agropecuaria Brasileira, 29(7), 1137–1143. https://doi.org/10.1590/S1678-3921.pab1994.v29.4158