Crisly, N. and Soedirga, L.C. 2026. Effect of Steaming Time on The Protein Quality and Functional Properties of Soybean Paste. FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology). 10, 1 (May 2026), 21–28. DOI:https://doi.org/10.19166/fastjst.v10i1.10884.