AIDIYAH FITRI; NOOR ROHMAH MAYASARI. Level of Likeability and Fiber Content in Non-gluten Cookies with Subtitution of Banana Flour and Addition of Basil Seeds. Jurnal Gizi dan Kesehatan Nusantara, [S. l.], v. 5, n. 2, p. 45–51, 2025. Disponível em: https://ejournal.unesa.ac.id/index.php/GIZIUNESA/article/view/70756. Acesso em: 17 dec. 2025.