Ntau, L.A. et al. 2026. Differences in Nutritional Quality, Resistant Starch, and Fiber of Mangpis Cookies Made from Lindur Flour (Bruguiera Gymnorhiza) and Saba Banana Flour (Musa Paradisiaca L.). Jurnal Indonesia Sosial Sains. 7, 7 (Jul. 2026), 3119–3128. DOI:https://doi.org/10.59141/jiss.v7i7.2436.