ASRIANI, N.; ., N.; SULASTRI, Y. 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, [S. l.], v. 7, n. 1, p. 859–869, 2021. DOI: 10.29303/profood.v7i1.150. Disponível em: https://profood.unram.ac.id/index.php/profood/article/view/150. Acesso em: 22 nov. 2024.