1.
Reyhannissa AB, Widanti YA, 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 [Internet]. 2024 Nov. 15 [cited 2024 Nov. 20];1(2):83-9. Available from: https://ejurnal.unisri.ac.id/index.php/Agro/article/view/11731