Lihat Juga

• The effect of ratio of Soursop Juice with Passion Fruit Juice and Concentration of Arabic Gum on The Quality of Coconut Water Sorbet
  oleh: Silalahi, Ririn Carolina; Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan, et al.
  Terbitan: (2014)
• The Effect of Ratio of Gom Arabic and Caragennan and Cooking Time on The Quality of Passion Fruit Jelly
  oleh: Iwanda, Dimas; Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU, et al.
  Terbitan: (2017)
• Effect of Ratio of Soursop and Katuk Leaves with Arabic Gum Concentration on The Quality of Fruit Leather Covered by Chocolate
  oleh: Utomo, Siswo; Program Studi Ilmu danTeknologi Pangan Fakultas Pertanian USU Medan, et al.
  Terbitan: (2014)
• The Effect of Juice Ratio of Passion Fruit With Papaya and Sugar Concentration on Hard Candy Quality
  oleh: Wahyuni, Tri; Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan, et al.
  Terbitan: (2014)
• PENGARUH PERBANDINGAN BUBUR ALPUKAT DENGAN SARI MARKISA DAN JUMLAH GUM ARAB TERHADAP MUTU MARGARIN BUAH (The Effect of Avocado Pulp and Passion Fruit Juices Mixtures and Arabic Gum on The Fruit Margarine Quality)
  oleh: Sari, Atika Laila; Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan Jl. Prof. A. Sofyan No. 3 Kampus USU Medan, et al.
  Terbitan: (2019)