[1]
Adilla, M.T. et al. 2021. KANDUNGAN GIZI, DAYA CERNA PATI IN VITRO, DAN PENERIMAAN FORMULASI COOKIES BERBASIS TEPUNG PISANG BATU (Musa balbisiana Colla) DENGAN MODIFIKASI ENZIMATIK [NUTRITIONAL COMPOSITION, IN VITRO STARCH DIGESTIBILITY, AND FORMULATION ACCEPTANCE OF COOKIES BASE. Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research). 43, 2 (Jul. 2021), 101–111. DOI:https://doi.org/10.22435/pgm.v43i2.3351.