Khan, M., Huff, H. E., Hsieh, F., Grebing, S., Porter, J. and Li, Y. (2003) “?RETENTION OF NUTRITIONAL QUALITY OF SOYBEAN DURING EXTRUSION COOKING”, Biological Sciences - PJSIR, 46(5), pp. 389–394. Available at: http://www.biostaging.pjsir.org/index.php/biological-sciences/article/view/1679 (Accessed: 8 June 2025).