AHSAN, D. M.; MUSTIKANINGRUM, F. 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. Disponível em: https://scieclouds.com/ojsnew/index.php/sj/article/view/1187. Acesso em: 26 aug. 2026.