Maidala, A., et al. “Effects of Different Processing Methods on the Chemical Composition and Antinutritional Factors of Soybean [Glycine Max (L.) Merrill]”. Pakistan Journal of Nutrition, vol. 12, no. 12, Nov. 2013, pp. 1057–1060, https://doi.org/10.3923/pjn.2013.1057.1060.