HANDAYANI, Ratna. PENGARUH PENAMBAHAN TEPUNG KEDELAI KUNING SEBAGAI FAT REPLACER DALAM PEMBUATAN SPONGE CAKE [THE EFFECT OF ADDING YELLOW SOYBEAN FLOUR AS A FAT REPLACER IN THE PRODUCTION OF SPONGE CAKE]. FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology), [S. l.], v. 6, n. 2, p. 151–161, 2022. DOI: 10.19166/jstfast.v6i2.6066. Disponível em: https://ojs.uph.edu/index.php/FaSTJST/article/view/6066. Acesso em: 17 jun. 2026.