Nur, Rizaludin, et al. “Optimasi Formula Sari Edamame Dengan Proses Pasteurisasi Berdasarkan Karakteristik Kimia Dan Sensori”. Jurnal Mutu Pangan : Indonesian Journal of Food Quality, vol. 5, no. 2, Oct. 2018, pp. 88-99, https://journal.ipb.ac.id/jmpi/article/view/26227.