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'''Susu kedelai''' ([[Hanzi]]: 豆漿; 豆奶) adalah semacam minuman yang dibuat dari [[kedelai]], dan disebut [[susu]] karena minuman ini berwarna [[putih]] kekuningan mirip dengan [[susu]]. Susu ini juga dikenal sebagai susu kedelai di Indonesia. Susu kedelai lazim sebagai hidangan sarapan pagi bersama dengan penganan lainnya seperti [[youtiao]]. Susu kacang memiliki komposisi yang mirip dengan susu: 3,5% [[protein]], 2% [[lemak]], serta 2,9% [[karbohidrat]].
== Daftar pustaka ==
* {{citation |last=Atkinson |first=Fiona S. |last2=Foster-Powell |first2=Kaye |last3=Brand-Miller |first3=Jennie C. |display-authors=1 |date=1 Dec 2008 |contribution=International Tables of Glycemic Index and Glycemic Load Values: 2008 |contribution-url=http://care.diabetesjournals.org/content/31/12/2281 |title=Diabetes Care |volume=Vol. 31 |issue=No. 12 |pp=2281–3 |doi=10.2337/dc08-1239 |issn=0149-5992 |pmc=2584181 |pmid=18835944 |ref={{harvid|Atkinson & al.|2008}} }}.
* {{citation |last=Huang |first=H.T. |contribution=Early Uses of Soybean in Chinese History |title=The World of Soy |editor=Christine M. Du Bois |editor2=Tan Chee-beng |editor3=Sidney Mintz |display-editors=0 |publisher=University of Illinois Press |date=2008 |isbn=978-0-252-03341-4}}.
* {{citation |last=Langworthy |first=C.F. |date=7 July 1897 |contribution=Soy Beans as Food for Man |title=USDA Farmers' Bulletin |issue=No. 58 |pp=20–23}}.
* {{citation |pmid=26677062 |year=2016 |author1=Lawrence |first1=S.E. |contribution=Preference Mapping of Soymilk with Different U.S. Consumers |title=Journal of Food Science |volume=Vol. 81 |issue=No. 2 |pages=S463–76 |last2=Lopetcharat |first2=K. |last3=Drake |first3=M.A. |display-authors=1 |ref={{harvid|Lawrence & al.|2016}} |doi=10.1111/1750-3841.13182 }}.
* {{citation |pmid=25466078 |date=2015 |author1=Ma |first1=Lei |authormask=Lei Ma |contribution=Evaluation of the Chemical Quality Traits of Soybean Seeds, as Related to Sensory Attributes of Soymilk |title=Food Chemistry |volume=Vol. 173 |pp=694–701 |last2=Li |first2=Bin |last3=Han |first3=Fenxia |last4=Yan |first4=Shurong |last5=Wang |first5=Lianzheng |last6=Sun |first6=Junming |doi=10.1016/j.foodchem.2014.10.096 |ref={{harvid|Ma & al.|2015}} }}.
* {{citation |pmid=25952888 |date=2015 |author1=Shi |first1=X. |contribution=Flavor Characteristic Analysis of Soymilk Prepared by Different Soybean Cultivars and Establishment of Evaluation Method of Soybean Cultivars Suitable for Soymilk Processing |title=Food Chemistry |volume=Vol. 185 |pp=422–9 |last2=Li |first2=J. |last3=Wang |first3=S. |last4=Zhang |first4=L. |last5=Qiu |first5=L. |last6=Han |first6=T. |last7=Wang |first7=Q. |last8=Chang |first8=S.K. |last9=Guo |display-authors=1 |doi=10.1016/j.foodchem.2015.04.011 |ref={{harvid|Shi & al.|2015}} }}.
* {{citation |last=Shurtleff |first=William |author2=Akiko Aoyagi |display-authors=1 |date=2004 |ref={{harvid|Shurtleff & al.|2004}} |contribution-url=http://www.soyinfocenter.com/HSS/john_kellogg_and_battle_creek_foods.php |contribution=Dr John Harvey Kellogg and Battle Creek Foods: Work with Soy |title=History of Soybeans and Soyfoods, 1100 BC to the 1980s |publisher=Soyinfo Center |location=[[Lafayette, California|Lafayette]] }}.
* {{citation |last=Shurtleff |first=William |author2=Akiko Aoyagi |display-authors=1 |date=2009 |publisher=Soyinfo Center |ref={{harvid|Shurtleff & al.|2009}} |title=History of Miso, Soybean Jiang (China), Jang (Korea), and Tauco/Taotjo (Indonesia), 200 BC–2009 |url=https://books.google.com.tw/books?id=ahgFlXnDZ54C |location=[[Lafayette, California|Lafayette]] }}.
* {{citation |last=Shurtleff |first=William |author2=Akiko Aoyagi |display-authors=1 |ref={{harvid|Shurtleff & al.|2013}} |url=http://www.soyinfocenter.com/pdf/166/Milk.pdf |title =History of Soymilk and Other Non-Dairy Milks, 1226 to 2013 |publisher=Soyinfo Center |location=[[Lafayette, California|Lafayette]] | year = 2013 }}.
* {{citation |title=History of Soybeans and Soyfoods in China and Taiwan and in Chinese Cookbooks, Restaurants, and Chinese Work with Soyfoods outside China, 1024 BCE to 2014 |url=http://www.soyinfocenter.com/pdf/176/Chin.pdf |last=Shurtleff |first=William |author2=H.T. Huang |author3=Akiko Aoyagi |display-authors=1 |date=2014 |ref={{harvid|Shurtleff & al.|2014}} |publisher=Soyinfo Center |location=[[Lafayette, California|Lafayette]] }}.
{{Commons category}}
{{cookbook|Soy Milk}}
{{Veganisme dan vegetarisme}}
{{Authority control}}
{{minuman-stub}}
[[Kategori:Masakan Tionghoa]]
[[Kategori:Produk kedelai]]
[[Kategori:Susu]]
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