Lihat Juga

• PENGARUH PERBANDINGAN BUBUR MENTIMUN DENGAN BUBUR BROKOLI DAN PERSENTASE GUM ARAB TERHADAP MUTU VEGETABLE LEATHER (The Effect of Ratio of Cucumber Porridge With Broccoli Porridge and Percentage of Arabic Gum on The Quality of Vegetable
  oleh: Rodiyanti, Rodiyanti; Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan Jl. Prof. A. Sofyan No. 3 Kampus USU Medan, et al.
  Terbitan: (2018)
• 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)
• 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)
• PENGARUH PERBANDINGAN BUBUR BUAH NANAS DENGAN BUBUR SAYUR SAWI HIJAU DAN PERSENTASE GUM ARAB TERHADAP MUTU SELAI NASA (The Effect of Ratio of Pinneaple Pulp with Green Grass Vegetables and Percentage of Arabic Gom on The Quality of “Nasa” Jam)
  oleh: Nainggolan, Khuman Marion; Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan Jl. Prof. A. Sofyan No. 3 Kampus USU Medan, et al.
  Terbitan: (2018)