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THE EFFECT OF SUBSTITUTING ULI BANANA FLOUR ON THE BAKING LOSS AND SENSORY QUALITY OF SHORTBREAD COOKIES. JISIP [Internet]. 2026 Nov. 1 [cited 2026 Nov. 4];10(4):2173-81. Available from: https://ejournal.mandalanursa.org/index.php/JISIP/article/view/11379