SUNJAYA, Nicholas Ethan; ANINDYAMAYZA, Najwa Pinandhita; HARTAJANIE, Laksmi; LINDAYANI, Lindayani. Green culinary innovation in traditional banana processing: A zero waste approach to sustainable food. Journal of Tourism, Culinary, and Entrepreneurship (JTCE), [S. l.], v. 5, n. 2, p. 408–421, 2025. DOI: 10.37715/jtce.v5i2.5754. Disponível em: https://ojs.somebut.my.id/index.php/JTCE/article/view/5754. Acesso em: 19 feb. 2026.