PERTANIKA JOURNAL OF SOCIAL SCIENCES AND HUMANITIES

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• Chen, J., Wu, Y., Yang, C., Xu, X., & Meng, Y. (2017). Antioxidant and hypolipidemic effects of soymilk fermented via Lactococcus acidophilus MF204. Food & Function, 8(12), 4414-4420. https://doi.org/10.1039/C7FO00701A

• da Silva Fernandes, M., Lima, F. S., Rodrigues, D., Handa, C., Guelfi, M., Garcia, S., & Ida, E. I. (2017). Evaluation of the isoflavone and total phenolic contents of kefir-fermented soymilk storage and after the in vitro digestive system simulation. Food Chemistry, 229, 373-380. https://doi.org/10.1016/j.foodchem.2017.02.095

• El-Nashar, W. Y., & Elyamany, A. H. (2018). Value engineering for canal tail irrigation water problem. Ain Shams Engineering Journal, 9(4), 1989-1997. https://doi.org/10.1016/j.asej.2017.02.004

• Heralova, R. S. (2016). Possibility of using value engineering in highway projects. Selected Papers from Creative Construction Conference 2016, 164, 362-367. https://doi.org/10.1016/j.proeng.2016.11.631

• Kim, M. J., McKenna, H., Park, C. G., Ketefian, S., Park, S. H., Galvin, K., & Burke, L. (2020). Global assessment instrument for quality of nursing doctoral education with a research focus: Validity and reliability study. Nurse Education Today, 91, Article 104475. https://doi.org/10.1016/j.nedt.2020.104475

• Krisnawati, A., & Adie, M. M. (2015). Selection of soybean Genotypes by seed size and its prospects for industrial raw material in Indonesia. The First International Symposium on Food and Agro-Biodiversity Conducted by Indonesian Food Technologists Community, 3, 355-363. https://doi.org/10.1016/j.profoo.2015.01.039

• Kuntyastuti, H., & Lestari, S. A. D. (2017). Application of manure and NPK fertilizer on Grobogan variety and Aochi/W-C-6-62 soybean as promise line in lowland Vertisol Ngawi, Indonesia. Nusantara Bioscience, 9(2), 120-125. https://doi.org/10.13057/nusbiosci/n090205

• Li, Y., Chen, M., Deng, L., Liang, Y., Liu, Y., Liu, W., Chen, J., & Liu, C. (2021). Whole soybean milk produced by a novel industry-scale micofluidizer system without soaking and filtering. Journal of Food Engineering, 291, Article 110228. https://doi.org/10.1016/j.jfoodeng.2020.110228

• Ma, L., Li, B., Han, F., Yan, S., Wang, L., & Sun, J. (2015). Evaluation of the chemical quality traits of soybean seeds, as related to sensory attributes of soymilk. Food Chemistry, 173, 694-701. https://doi.org/10.1016/j.foodchem.2014.10.096

• Martinson, K. L., Hathaway, M., Jung, H., & Sheaffer, C. (2012). The effect of soaking on protein and mineral loss in orchardgrass and alfalfa hay. Journal of Equine Veterinary Science, 32(12), 776-782. https://doi.org/10.1016/j.jevs.2012.03.007

• Mazumder, M. A. R., & Hongsprabhas, P. (2016). A review on nutrient quality of soymilk powder for malnourished population. Pakistan Journal of Nutrition, 15(6), 600-606. https://doi.org/10.3923/pjn.2016.600.606

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• Mustikawati, D. R., Mulyanti, N., & Arief, R. W. (2018). Productivity of soybean on different agroecosystems. International Journal of Environment Agriculture and Biotechnology, 3(4), 1154-1159. http://dx.doi.org/10.22161/ijeab/3.4.1

• Nilufer-Erdil, D., Serventi, L., Boyacioglu, D., & Vodovotz, Y. (2012). Effect of soy milk powder addition on staling of soy bread. Food Chemistry, 131(4), 1132-1139. https://doi.org/10.1016/j.foodchem.2011.09.078

• Ningrum, I. H., Irianto, H., & Riptanti, E. W. (2018). Analysis of soybean production and import trends and its import factors in Indonesia. IOP Conference Series: Earth and Environmental Science, 142, Article 012059. https://doi.org/10.1088/1755-1315/142/1/012059

• Rouhparvar, H., & Panahi, A. (2015). A new definition for defuzzification of generalized fuzzy numbersand its application. Applied Soft Computing, 30, 577-584. http://dx.doi.org/10.1016/j.asoc.2015.01.053

• Sarkar, T., Bhattacharjee, R., Salauddin, M., Giri, A., & Chakraborty, R. (2020). Application of fuzzy logic analysis on pineapple rasgulla. International Conference on Computational Intelligence and Data Science, 167, 779-787. https://doi.org/10.1016/j.procs.2020.03.410

• Sui, X., Sun, H., Qi, B., Zhang, M., Li, Y., & Jiang, L. (2018). Functional and conformational changes to soy proteins accompanying anthocyanins: Focus on covalent and non-covalent interactions. Food Chemistry, 245, 871-878. https://doi.org/10.1016/j.foodchem.2017.11.090

• Tan, L., Nuffer, H., Feng, J., Kwan, S. H., Chen, H., Tong, X., & Kong, L. (2020). Antioxidant properties and sensory evaluation of microgreens from commercial and local farms. Food Science and Human Wellness, 9(1), 45-51. https://doi.org/10.1016/j.fshw.2019.12.002

• Toro-Funes, N., Bosch-Fusté, J., Latorre-Moratalla, M. L., Veciana-Nogués, M. T., & Vidal-Carou, M. C. (2015). Isoflavone profile and protein quality during storage of sterilised soymilk treated by ultra high pressure homogenisation. Food Chemistry, 167, 78-83. https://doi.org/10.1016/j.foodchem.2014.06.023

• Toro-Funes, N., Bosch-Fusté, J., Veciana-Nogués, M. T., & Vidal-Carou, M. C. (2014). Changes of isoflavones and protein quality in soymilk pasteurised by ultra-high-pressure homogenisation throughout storage. Food Chemistry, 162, 47-53. https://doi.org/10.1016/j.foodchem.2014.04.019

• Viana, J. S., Gonçalves, E. P., Silva, A. C., & Matos, V. P. (2013). Climatic conditions and production of soybean in Northeastern Brazil. In A Comprehensive Survey of International Soybean Research (p. Ch. 18). IntechOpen. https://doi.org/10.5772/52184

• Wang, Q., Liu, C., Jing, Y., Fan, S., & Cai, J. (2019). Evaluation of fermentation conditions to improve the sensory quality of broomcorn millet sour porridge. LWT, 104, 165-172. https://doi.org/10.1016/j.lwt.2019.01.037

• Yao, H., Zuo, X., Zuo, D., Lin, H., Huang, X., & Zang, C. (2020). Study on soybean potential productivity and food security in China under the influence of COVID-19 outbreak. Geography and Sustainability, 1(2), 163-171. https://doi.org/10.1016/j.geosus.2020.06.002

• Yasin, U. A., Horo, J. T., & Gebre, B. A. (2019). Physicochemical and sensory properties of tofu prepared from eight popular soybean [Glycine max (L.) Merrill] varieties in Ethiopia. Scientific African, 6, Article e00179. https://doi.org/10.1016/j.sciaf.2019.e00179

• Zikri, I., Safrida, S., Susanti, E., & Putri, R. A. (2020). Analysis of trend and determinant factors of imported soybean in the period of 2003-2022. Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering, 3(1), 17-24. https://doi.org/10.21776/ub.afssaae.2020.003.03