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. profood [Internet]. 2021Jul.31 [cited 2024Nov.22];7(1):859-6. Available from: https://profood.unram.ac.id/index.php/profood/article/view/150