SINTAWATI, Riny; KURNIAWATI, Elly. Pengaruh Subsitusi Tepung Pisang Cavendish terhadap Karakteristik Fisik Kimia dan Organoleptik Crackers : Effect of Cavendish Banana Flour Substitution on the Physical, Chemical and Organoleptic Characteristics of Crackers. JOFE : Journal of Food Engineering, [S. l.], v. 3, n. 4, p. 137–144, 2024. DOI: 10.25047/jofe.v3i4.5126. Disponível em: https://publikasi.polije.ac.id/jofe/article/view/5126. Acesso em: 18 apr. 2025.