“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” (2024) Journal of Food Engineering, 3(4), pp. 137–144. doi:10.25047/jofe.v3i4.5126.