PAIL, R T; JOSHI, K C; GUPTA, S; SARAN, A. Extrusion cooking characteristics of soy-wheat blends to produce ready to eat snacks. Journal of Agricultural Engineering, India, v. 37, n. 3, 2006. Disponível em: https://epubs.icar.org.in/index.php/JAE/article/view/14085. Acesso em: 30 jun. 2026.