Pereira, J. M., Pereira, C. M., & Afonso, A. (2026). An Investigation of the Proportion of Banana Corm and Tapioca Flour on the Organoleptic Properties of Crackers and Their Business Feasibility. Siber Journal of Advanced Multidisciplinary, 4(2), 376–387. https://doi.org/10.38035/sjam.v4i2.1009