Effect of partial substitution of wheat flour by soybean meal in technological and sensory characteristics of cupcakes for children of school age. Scientia Agropecuaria, [S. l.], v. 7, n. 2, p. 121–132, 2016. DOI: 10.17268/sci.agropecu.2016.02.05. Disponível em: https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/1106. Acesso em: 18 jul. 2026.