INTARINA SUSWI SUYANTARI, Intarina Suswi Suyantari. Analysis of Characteristics and Organoleptic of Tomato Sauce with the Addition of Various Concentration Levels of Guar Gum: Analisis Karakteristik dan Organoleptik Saus Tomat dengan Penambahan Berbagai Tingkat Konsentrasi Guar Gum. Food Science and Technology Journal (Foodscitech), [S. l.], p. 112–122, 2025. DOI: 10.25139/fst.vi.9946. Disponível em: https://ejournal.unitomo.ac.id/index.php/foodscitech/article/view/9946. Acesso em: 30 jun. 2026.