NUGRAHA, R. A. Utilization of white kepok banana and mung bean flour in the making of crispy cookies as a fiber source and low potassium snacks. ARGIPA (Arsip Gizi dan Pangan), Jakarta, Indonesia, v. 4, n. 2, p. 94–106, 2019. DOI: 10.22236/argipa.v4i2.4037. Disponível em: https://journal.uhamka.ac.id/index.php/argipa/article/view/4037. Acesso em: 5 nov. 2024.