Comparative study of lipidic stability of soybean, sorghum, oat, bran and wheat germ flours with and without extrusion. INNOTEC, [S. l.], n. 8 ene-dic, p. 30–38, 2013. DOI: 10.26461/08.04. Disponível em: https://ojs.latu.org.uy/index.php/INNOTEC/article/view/217. Acesso em: 18 jun. 2026.