Ahsan DM, 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. JAFH [Internet]. 2026 May 18 [cited 2026 Aug. 26];4(1):143-60. Available from: https://scieclouds.com/ojsnew/index.php/sj/article/view/1187