Handayani R. 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]. FaSTJST [Internet]. 2022 Nov. 30 [cited 2026 Jun. 19];6(2):151-6. Available from: https://ojs.uph.edu/index.php/FaSTJST/article/view/6066