[1]
Asriani, N., ., N. and Sulastri, Y. 2021. The Study of Chemical and Organoleptic PropertiesTofu Nugget on Various Percentage In Additionto The Seaweed Porridge (Eucheuma cottoni): The Study of Chemical and Organoleptic Properties Tofu Nugget on Various Percentage In Addition to The Seaweed Porridge (Eucheuma cottoni. Pro Food. 7, 1 (Jul. 2021), 859–869. DOI:https://doi.org/10.29303/profood.v7i1.150.