BUDIAWAN, L. H. N.; NOPRIANTINI, N.; RAFIONY, A. Nutritional analysis and acceptability of banana kepok flour and red bean flour cookies . ELECTRON (Journal of Science and Technology), [S. l.], v. 7, n. 1, p. 27–36, 2025. DOI: 10.53770/electron.v7i1.518. Disponível em: https://journal.ahmareduc.or.id/index.php/electron/article/view/518. Acesso em: 31 may. 2026.