Influence of Coagulant Concentration on Protein Content and Flavor of Tofu Derived from Soybean (Glycine max). Stannum : Jurnal Sains dan Terapan Kimia, [S. l.], v. 8, n. 1, p. 1–7, 2026. DOI: 10.33019/jstk.v8i1.4397. Disponível em: https://journal.ubb.ac.id/index.php/stannum/article/view/4397. Acesso em: 28 jul. 2026.