Sintawati, R. and Kurniawati, E. (2024) “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, 3(4), pp. 137–144. doi: 10.25047/jofe.v3i4.5126.