Lihat Juga

• The Effect of Ratio of Red Kidney Bean and Oyster Mushroom with Addition Tapioca and Taro Flour on the Quality of Sausage
  oleh: Zebua, Elva Amurita; Program Studi Ilmu danTeknologi Pangan Fakultas Pertanian USU Medan, et al.
  Terbitan: (2014)
• The Effect of Ratio of Tapioca and Taro Flour with Addition of Arabic Gum on the Quality of Spinach Nugget
  oleh: Rizki, Friscillia Anggia; Program Studi Ilmu danTeknologi Pangan Fakultas Pertanian USU Medan, et al.
  Terbitan: (2014)
• PENGARUH PERBANDINGAN TEPUNG TALAS, TAPIOKA, DENGAN TEPUNG MOCAF DAN PERSENTASE TERHADAP MUTU KERIPIK TEMPE INOVASI (The Effect of Ratio of Taro Flour, Tapioca, and Mocaf Flour and Percentage of Laru on The Quality of Inovation Tempeh Chips)
  oleh: Safitri, Ika Octariyani; Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU, et al.
  Terbitan: (2017)
• The Effect of Ratio Germinatic Soybean Flour with Tapioca and Ratio of Chicken with Puree of Bambooshoot on the Quality of Bambooshoot Nugget
  oleh: Parinduri, Maisyarah; Program Studi Ilmu dan Teknologi Pangan, Fakultas Pertaanian USU, et al.
  Terbitan: (2016)
• The Effect of Ratio of Oyster Mushroom and Tapioca with Addition Egg White on The Quality of Oyster Mushroomballs
  oleh: Ruri, Septian; Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan, et al.
  Terbitan: (2014)