?RETENTION OF NUTRITIONAL QUALITY OF SOYBEAN DURING EXTRUSION COOKING. Biological Sciences - PJSIR, [S. l.], v. 46, n. 5, p. 389–394, 2003. Disponível em: https://v2.pjsir.org/index.php/biological-sciences/article/view/1679. Acesso em: 10 mar. 2026.