Lihat Juga

• Production of Carrot Ciam Noodle from Composite Flour (wheat flour-sweet potato starch- germinated soy flour) By Adding Carrot Juice and Thickeners
  oleh: Halim, Melisa; Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan, et al.
  Terbitan: (2014)
• The Effect of Ratio of Taro Flour, Taro Starch, and Wheat Flour with the Addition of CMC (Carboxyl Methyl Celulose) on the Chemical and Organoleptic Properties of Instant Noodles
  oleh: Tinambunan, Nursalimah; Program Studi Imu dan Teknologi Pangan Fakultas Pertanian Universitas Sumatera Utara, et al.
  Terbitan: (2014)
• Study of Making of Instant Noodle Using Composite Wheat Flour, Four Variety of Sweet Potato Flour, and Mung Bean Flour
  oleh: Hasibuan, Guntur Kurniawan; Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian Universitas Sumatera Utara, et al.
  Terbitan: (2015)
• Chemical and Functional Characteristics of Composite Flour based on Kind of the Modified Cassava Flour with Several Drying Methods and Wheat Flour
  oleh: Helmi, Rifyan; Program Studi Ilmu dan Teknologi Pangan Fakutas Pertanian USU Universitas Sumatera Utara, et al.
  Terbitan: (2015)
• Physical, Chemical, and Sensory Characteristics Evaluation of Bread from Composite Flour of Wheat, Cassava, Soybean, and Potato Starch with the addition of Xanthan Gum
  oleh: S., Pitaria Ferawati; Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan, et al.
  Terbitan: (2014)