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), vol. 4, no. 2, Dec. 2019, pp. 94-106, doi:10.22236/argipa.v4i2.4037.