DAYU PUTRI, V; NITA, Y. The Influence of Tofu Pulp Flour Substitution on Protein Content and Acceptability Level of Chicken Nugget. KnE Life Sciences, [S. l.], v. 4, n. 10, p. 110–119, 2019. DOI: 10.18502/kls.v4i10.3835. Disponível em: https://knepublishing.com/index.php/KnE-Life/article/view/3835. Acesso em: 11 aug. 2025.