Intarina Suswi Suyantari ISS. 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 Sci. Technol. [Internet]. 2025 Dec. 22 [cited 2026 Jun. 30];:112-2. Available from: https://ejournal.unitomo.ac.id/index.php/foodscitech/article/view/9946