NAIRFANA, Ihlana; FADILAH, Qori’atul. Optimasi Proses Pembuatan Tepung Pisang Termodifikasi terhadap Kadar Pati Resisten, Nilai Indeks Glikemik, dan Total Kalori Snack Bar. Bioscientist : Jurnal Ilmiah Biologi, [S. l.], v. 10, n. 2, p. 1138–1149, 2022. DOI: 10.33394/bioscientist.v10i2.5354. Disponível em: https://e-journal3.undikma.ac.id/index.php/bioscientist/article/view/5354. Acesso em: 18 aug. 2025.