GARNJANAGOONCHORN, W. Utilization of Soy Protein inSausage Making. Agriculture and Natural Resources, Bangkok, Thailand, v. 18, n. 3, p. 162–164, 1984. Disponível em: https://li01.tci-thaijo.org/index.php/anres/article/view/240974. Acesso em: 18 sep. 2026.