EFFECT OF SOLAR TUNNEL AND FREEZE DRYING TECHNIQUES ON THE ORGANOLEPTIC ACCEPTABILITY OF PRODUCTS PREPARED INCORPORATING OKARA (SOY BY-PRODUCT). International Journal of Food and Nutritional Sciences, [S. l.], v. 3, n. 3, p. 10–13, 2014. Disponível em: https://www.ijfans.org/index.php/Journal/article/view/161. Acesso em: 20 sep. 2026.