Lihat Juga

• The Effect of Ratio of Red Kidney Bean and Oyster Mushroom with Addition Tapioca and Taro Flour on the Quality of Sausage
  oleh: Zebua, Elva Amurita; Program Studi Ilmu danTeknologi Pangan Fakultas Pertanian USU Medan, et al.
  Terbitan: (2014)
• 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 Germinatic Soybean Flour with Tapioca and Ratio of Chicken with Puree of Bambooshoot on the Quality of Bambooshoot Nugget
  oleh: Parinduri, Maisyarah; Program Studi Ilmu dan Teknologi Pangan, Fakultas Pertaanian USU, et al.
  Terbitan: (2016)
• PENGARUH PERBANDINGAN TEMPE TEPUNG KACANG HIJAU DENGAN TAPIOKA SERTAPERSENTASE GUM ARAB TERHADAP MUTU PATTY WORTEL (The Effect of Ratio of Mung Bean Flour Tempe With Tapioca and Percentage of Arabic Gumon The Quality of Carrot Patty)
  oleh: Munthe, Nehemia Paul; Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU, et al.
  Terbitan: (2017)
• 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)