E., K.; P. A., R. Development and Evaluation of Vegan Egg using Soya Beans as Key Ingredient. The Indian Journal of Nutrition and Dietetics, [S. l.], v. 58, n. 3, p. 41–52, 2022. DOI: 10.21048/IJND.2021.58.S3.28414. Disponível em: https://informaticsjournals.com/index.php/ijnd/article/view/28414. Acesso em: 2 may. 2024.