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)
• The Effect of Ratio Oyster Mushroom and Tempeh with Addition of Tapioca and Pumpkin Flour on the Quality of Sausage
  oleh: Simanjuntak, Elfina; Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan, et al.
  Terbitan: (2016)
• 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)
• PENGARUH PERBANDINGAN TEMPE TEPUNG KACANG HIJAU DENGAN TAPIOKA SERTAPERSENTASE GUM ARAB TERHADAP MUTU PATTY WORTEL (The Effect of Ratio of Mung Bean Flour Tempe With Tapioca and Percentage of Arabic Gumon The Quality of Carrot Patty)
  oleh: Munthe, Nehemia Paul; Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU, et al.
  Terbitan: (2017)