MUFIDA , N. S.; HANWAR , D. The Effect of Soaking Time and Grinding Temperature Variations on Soy Milk Protein Content. Journal of Pharmaceutical and Sciences, [S. l.], v. 8, n. 3, p. 1452–1468, 2025. DOI: 10.36490/journal-jps.com.v8i3.949. Disponível em: https://journal-jps.com/new/index.php/jps/article/view/949. Acesso em: 1 aug. 2025.