Osei, E. D., A. A. Pokuah, R. A. Atinpoore, E. S. Faisal, A. Amotoe-Bondzie, A.-M. Yussif, F. Akabanda, and F. K. Amagloh. “Characterization of Soy Curd Residue and Full-Fat Soy Flour As Protein-Based Food Ingredients”. Potravinarstvo Slovak Journal of Food Sciences, vol. 18, Jan. 2024, pp. 36-49, doi:10.5219/1950.