Lihat Juga

• Quality Characteristics of instant Noodles made from Flour Composites of Modified Potato Starch, Mocaf Flour and Wheat Flour with the addition of phospate salt
  oleh: Hardiyanti, Rini; Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU, et al.
  Terbitan: (2013)
• Phsysico-chemical and Sensory Characteristics Evaluation of Bread from Composite Flour (Rice, Cassava, Potato Starch and Soybean) with the Addition of Xanthan Gum
  oleh: Waruwu, Forianus; Program Studi Ilmu dan Teknologi Pangan Fakutas Pertanian USU Universitas Sumatera Utara, et al.
  Terbitan: (2015)
• 1. The Effect of The Mixture of Wheat Flour With Some Kind of Flour and The Amount of Eel Meat on Eel Nugget
  oleh: P., Sari Minarti; Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU, et al.
  Terbitan: (2013)
• The Characteristics of Physicochemical and Functional Properties of North Sumatera Wheat Flour
  oleh: Sihotang, Siti Nur Janna; Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian Universitas Sumatera Utara, et al.
  Terbitan: (2015)
• Production of Carrot Ciam Noodle from Composite Flour (wheat flour-sweet potato starch- germinated soy flour) By Adding Carrot Juice and Thickeners
  oleh: Halim, Melisa; Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan, et al.
  Terbitan: (2014)