Lihat Juga

• The Effect of Ratio of Soursop (Annona muricata L.) with Beet Pulps (Beta vulgaris) and Arabic Gum Concentration on the Quality of Fruit Leather
  oleh: Rini, Putri Septia; Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan, et al.
  Terbitan: (2016)
• PENGARUH PERBANDINGAN NENAS DENGAN BIT DAN KONSENTRASI GUM ARAB TERHADAP MUTU FRUIT LEATHER NENAS (The Effect of Ratio of Pineapple with Beet and Arabic Gum Concentrationon the Quality of Pineapple Fruit Leather)
  oleh: Sinaga, Desintan Sri Mariati; 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 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)
• Effect of Concentration of Soursop Pulp with Ginger and Arabic Gum Concentration on the Quality of Fruit Leather
  oleh: Putra, M. Albi; Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian Universitas Sumatera Utara, et al.
  Terbitan: (2015)