REYHANNISSA, A. B.; WIDANTI, Y. A.; MUSTOFA, A. Physicochemical And Sensory Properties of Sponge Cake Mocaf Enriched in Legume Flour: Sifat Fisikokimia Dan Sensoris Sponge Cake Mocaf Yang Diperkaya Tepung Kacang-Kacangan. Agrobiotek, [S. l.], v. 1, n. 2, p. 83–93, 2024. DOI: 10.33061/agrobiotek.v1i2.11731. Disponível em: https://ejurnal.unisri.ac.id/index.php/Agro/article/view/11731. Acesso em: 20 nov. 2024.