[10] Đorđić, Dragiša, Đurić, S., Milotić, M., Bojić, Ž.,
Evaluation of the Combustion and Emission Parameters of Waste Transformer Oil and Its Diesel Blends,
Iranian Journal of Chemistry and Chemical Engineering (IJCCE),
41(11): 3908-3917(2022).
[15] Singh G., Soybean Processing and Utilization, in Singh G (Ed.) “The Soybean: Botany, Production and Uses” (2010).
[16] Mohammadi R., Rouzitalab A., Pourahmad R., Husseini H., Hasanvand S., Zibaee R., Samin A.A. Mortazavian, A. M.,
Qualitative Aspects of Probiotic Flavored Soymilk-Based Yogurt,
Iranian Journal of Chemistry and Chemical Engineering (IJCCE),
40(6); 2049-2060 (2021).
[48] Reinhold V.N., “
Soya: Gıda Olarak Kullanımı (Soybean: Using as Food)”, Translator: Yazıcı F., Hurşit A. K., Dervişoğlu M., Temiz H., University of Ondokuz Mayıs, Samsun (2000).
[49] Willett W., Rockström J., Loken B., Springmann M., Lang T., Vermeulen S., Garnett T., Tilman D., De Clerck F., Wood A., Jonell M., Clark M., Gordon L. J., Fanzo J., Hawkes C., Zurayk R., Rivera J. A.,
De Vries W., Majele Sibanda L., Afshin A., Chaudhary A., Herrero M., Agustina R., Branca F., Lartey A., Fan S., Crona B., Fox E., Bignet V., Troell M., Lindahl T., Singh S., Cornell S. E., Srinath Reddy K., Narain S., Nishtar S., Murray C. J. L.,
Food in the Anthropocene: the EATLancet Commission on Healthy Diets from Sustainable Food Systems,
Lancet,
393: 447- 492 (2019).