Córdoba, G. M. C.; Wang, S. H.; Sgarbieri, V. C. Nutritional and Sensory Characteristics of Quick-Cooking Creme Soup Based on Wheat Flour and Defatted Soy Flour. PAB 1994, 29 (7), 1137-1143. https://doi.org/10.1590/S1678-3921.pab1994.v29.4158.