Sunjaya, Nicholas Ethan, Najwa Pinandhita Anindyamayza, Laksmi Hartajanie, and Lindayani Lindayani. “Green Culinary Innovation in Traditional Banana Processing: A Zero Waste Approach to Sustainable Food”. Journal of Tourism, Culinary, and Entrepreneurship (JTCE) 5, no. 2 (October 10, 2025): 408–421. Accessed February 19, 2026. https://ojs.somebut.my.id/index.php/JTCE/article/view/5754.