Studies on the development of soya-based pasta by utilizing okara, a by-product from soymilk. International Journal of Food and Nutritional Sciences, [S. l.], v. 14, n. 5, p. 388–393, 2025. Disponível em: https://www.ijfans.org/index.php/Journal/article/view/1393. Acesso em: 16 jul. 2026.