AISYAH, Sinta; WIBISONO, Yossi. Pengaruh Varietas dan Konsentrasi Tepung Kulit Pisang Terhadap Karakteristik Kimia, Fisik, dan Organoleptik Kue Nastar: The Influence of Varieties and Concentrations of Banana Peel Flour on The Chemical, Physical, and Organoleptic Characteristics of Pineapple Cakes. Journal of Food Engineering, [S. l.], v. 4, n. 2, p. 78–91, 2025. DOI: 10.25047/jofe.v4i2.5129. Disponível em: https://publikasi.polije.ac.id/jofe/article/view/5129. Acesso em: 31 jul. 2025.