PRAMESWARI, A. D. W.; SOFYAN, A. S. The effect of modified kepok banana (Musa acuminata) starch substitution on the texture and color of steamed brownies. Journal of Food and Agricultural Product, [S. l.], v. 4, n. 2, p. 54–64, 2024. DOI: 10.32585/jfap.v4i2.5767. Disponível em: https://journal.univetbantara.ac.id/index.php/jfap/article/view/5767. Acesso em: 22 dec. 2024.