OKPALA, L.C.; EGBADON, L.; OKOYE, S. Physicochemical and Protein Quality of Noodles Made with Wheat and Okara Flour Blends. Pakistan Journal of Nutrition, Pakistan, v. 15, n. 9, p. 829–836, 2016. DOI: 10.3923/pjn.2016.829.836. Disponível em: https://pjnonline.org/pjn/article/view/2391. Acesso em: 30 aug. 2025.