Physical Characteristic and Organoleptic of Egg Tofu with Different Types of Egg for Optimal Protein Requirements. Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan, [S. l.], v. 14, n. 1, p. 19–23, 2026. DOI: 10.29244/jipthp.14.1.19-23. Disponível em: https://journal.ipb.ac.id/index.php/ipthp/article/view/67509. Acesso em: 6 jun. 2026.