(1)
Wang, S. H.; Cabral, L. C.; Fernandes, S. M. Technological and Sensorial Characteristics of Cookies Prepared With High Levels of Soybean Hulls, Cooked in a Microwave Oven. PAB 1997, 32 (7), 739-745. https://doi.org/10.1590/S1678-3921.pab1997.v32.4710.