Physico-chemical and sensory quality attributes of snacks prepared from different sources of soya protein. Journal of Food Legumes, [S. l.], v. 30, n. 3, p. 226–229, 2024. DOI: 10.59797/journaloffoodlegumes.v30i3.488. Disponível em: https://pub.isprd.in/index.php/jfl/article/view/488.. Acesso em: 4 jun. 2026.