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), pp. 21–28. doi: 10.19166/fastjst.v10i1.10884.