Sintawati R, Kurniawati E. 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 [Internet]. 2024 Oct. 24 [cited 2025 Apr. 18];3(4):137-44. Available from: https://publikasi.polije.ac.id/jofe/article/view/5126