SITI EKA YULIANTI; DEA INDRIANI ASTUTI. Fermentation Tofu Using Consortium Lactic Acid Bacteria Isolated from Whey Tofu as Biocoagulant and Bioperservation. Annales Bogorienses, [S. l.], v. 25, n. 1, p. 15–27, 2022. DOI: 10.14203/ann.bogor.2021.v25.n1.15-27. Disponível em: https://ejournal.brin.go.id/annales/article/view/4156. Acesso em: 15 nov. 2026.