Sourdough bread innovation with green banana flour seen from its physical and sensory characteristics. AGROMIX, [S. l.], v. 16, n. 2, p. 285–291, 2025. DOI: 10.35891/agx.v16i2.6415. Disponível em: https://jurnal.yudharta.ac.id/v2/index.php/AGROMIX/article/view/6415. Acesso em: 24 jun. 2026.