Baú, T. R. (2013) “Technological functional properties of soy, oat and wheat fibers and soy products with added fibers and fermented with kefir culture”, Semina: Ciências Agrárias, 33(6Supl2), pp. 3093–3102. doi: 10.5433/1679-0359.2012v33n6Supl2p3093.