“Chemical composition and functional properties of three soy processing by-products (soy hull, okara and molasses)”
, Quality Assurance and Safety of Crops & Foods
, vol. 713244817810162329723097412810548122439010884998215016183, no. 5, pp. 651 - 660, 2015.
“Impact of Radio Frequency, Microwaving, and High Hydrostatic Pressure at Elevated Temperature on the Nutritional and Antinutritional Components in Black Soybeans”
, Journal of Food Science
, vol. 8010224515146013818557192210797174813424247514884111078940690100912308519455660579456371, no. 12121214615146121366513913414101242345322924, pp. C2732 - C2739, 2015.