CAHYANA, Yana; RESTIANI, Resti. Wheat Flour Substitution with Retrograded Banana Flour to Produce Cookies Possessing Good Physical Characteristics and Low Glycemic Index. KnE Life Sciences, [S. l.], v. 2, n. 6, p. 556–562, 2017. DOI: 10.18502/kls.v2i6.1075. Disponível em: https://knepublishing.com/index.php/KnE-Life/article/view/1073. Acesso em: 6 jul. 2025.