I. AHMAD. Profile Analysis (tpa) Of Cakes Supplemented With Soy Flour. Pakistan Journal of Science, [S. l.], v. 62, n. 1, 2010. DOI: 10.57041/pjs.v62i1.33. Disponível em: http://pjosr.com/index.php/pjs/article/view/33. Acesso em: 20 may. 2024.