Lihat Juga

• Quality Characteristics of instant Noodles made from Flour Composites of Modified Potato Starch, Mocaf Flour and Wheat Flour with the addition of phospate salt
  oleh: Hardiyanti, Rini; Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU, et al.
  Terbitan: (2013)
• The effect of Substitution of Pumpkin Flour on Wheat Flour and Concentration of Yeast on Doughnut
  oleh: Tamba, Meskayani; Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan, et al.
  Terbitan: (2014)
• PENGARUH PERBANDINGAN TEPUNG BIJI NANGKA DENGAN TERIGU DAN PENAMBAHAN BUBUR DAGING BUAH NANGKA TERHADAP MUTU CRACKERS (The Effect of Ratio of Jackfruit Seed Flour with Wheat Flour and Addition of Jackfruit Puree on Crackers Quality)
  oleh: Lubis, Juwita Tiarma Khatarina; Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan Jl. Prof. A. Sofyan No. 3 Kampus USU Medan, et al.
  Terbitan: (2018)
• PENGARUH PERBANDINGAN TEPUNG JANTUNG PISANG, TEPUNG KACANG HIJAU, DENGAN TEPUNG TERIGU DAN PENAMBAHAN GUM ARAB TERHADAP MUTU COOKIES JANTUNG PISANG (The Effect of Ratio Inflorescence of Banana Flour, Mung Bean Flour, With Wheat Flour and Addition of A
  oleh: Siahaan, Refianti; Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Jl. Prof. A. Sofyan No. 3 Kampus USU Medan 2015, et al.
  Terbitan: (2019)
• Formulations of Instant Baby Porridge with Tempeh Flour and Pumpkin Flour Substitution as an Alternative Complementary Breast
  oleh: Tampubolon, Nurita Lastri; Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan, et al.
  Terbitan: (2014)