Wang, S.H., Cabral, L.C. and Fernandes, S.M. (1997) “Technological and sensorial characteristics of cookies prepared with high levels of soybean hulls, cooked in a microwave oven”, Pesquisa Agropecuaria Brasileira, 32(7), pp. 739–745. doi:10.1590/S1678-3921.pab1997.v32.4710.