A. B. Reyhannissa, Y. A. Widanti, and A. Mustofa, “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, vol. 1, no. 2, pp. 83–93, Nov. 2024.