Lihat Juga

• 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)
• The Effect of Ratio Oyster Mushroom and Tempeh with Addition of Tapioca and Pumpkin Flour on the Quality of Sausage
  oleh: Simanjuntak, Elfina; Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan, et al.
  Terbitan: (2016)
• Preparation of Sponge Cake from Banana flour as Substitution for Wheat Flour with Soybean Flour Enrichment
  oleh: Napitupulu, Donald S; Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan, et al.
  Terbitan: (2014)
• 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)
• PENGARUH PERBANDINGAN TEPUNG TALAS, TAPIOKA, DENGAN TEPUNG MOCAF DAN PERSENTASE TERHADAP MUTU KERIPIK TEMPE INOVASI (The Effect of Ratio of Taro Flour, Tapioca, and Mocaf Flour and Percentage of Laru on The Quality of Inovation Tempeh Chips)
  oleh: Safitri, Ika Octariyani; Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU, et al.
  Terbitan: (2017)