SUITABILITY OF FULL FAT SOY FLOUR FOR THE DEVELOPMENT OF INSTANT MANGODI MIX. International Journal of Food and Nutritional Sciences, [S. l.], v. 6, n. 1, p. 87–94, 2017. Disponível em: https://www.ijfans.org/index.php/Journal/article/view/461. Acesso em: 13 aug. 2026.