Nugraha, Rahma Agniya. 2019. “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) 4 (2). Jakarta, Indonesia:94-106. https://doi.org/10.22236/argipa.v4i2.4037.