Syafii, F. and Yani, A. (2023) “The Effect of Modified Banana Flour and Soy Flour Ratio on The Organoleptic Parameters of Snack Bar as Supplementary Food in Type 2 Diabetes Mellitus Patients”, Journal of Noncommunicable Diseases Prevention and Control, 1(1), pp. 1–7. doi: 10.61843/jondpac.v1i1.479.