Dian Maulida Ahsan, and 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 4, no. 1 (June 29, 2026): 143–160. Accessed July 7, 2026. https://scieclouds.com/ojsnew/index.php/sj/article/view/353.