OSEI, E. D.; POKUAH, A. A.; ATINPOORE, R. A.; FAISAL, E. S.; AMOTOE-BONDZIE, A.; YUSSIF, A.-M.; AKABANDA, F.; AMAGLOH, F. K. Characterization of soy curd residue and full-fat soy flour as protein-based food ingredients. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 18, p. 36–49, 2024. DOI: 10.5219/1950. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1950. Acesso em: 29 feb. 2024.