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Cahyana Y, Restiani R. Wheat Flour Substitution with Retrograded Banana Flour to Produce Cookies Possessing Good Physical Characteristics and Low Glycemic Index. KLS [Internet]. 2017Nov.26 [cited 2024Apr.20];2(6):556-62. Available from: https://knepublishing.com/index.php/KnE-Life/article/view/1073