THE EFFECT OF SUBSTITUTING ULI BANANA FLOUR ON THE BAKING LOSS AND SENSORY QUALITY OF SHORTBREAD COOKIES. JISIP (Jurnal Ilmu Sosial dan Pendidikan), [S. l.], v. 10, n. 4, p. 2173–2181, 2026. DOI: 10.58258/15628313. Disponível em: https://ejournal.mandalanursa.org/index.php/JISIP/article/view/11379. Acesso em: 4 nov. 2026.