DIAN MAULIDA AHSAN; FITRIANA MUSTIKANINGRUM. Effect of Catfish (Clarias batrachus) Flour and Pre-Gelatinized Red Bean (Vigna angularis) Flour Substitution on the Saturated and Trans Fat Content of Dried Sponge Cake. Journal of Asian-african Focus in Health, [S. l.], v. 4, n. 1, p. 143–160, 2026. DOI: 10.71435/738211. Disponível em: https://scieclouds.com/ojsnew/index.php/sj/article/view/353. Acesso em: 7 jul. 2026.