RESTHI, A.; ZUKRYANDRY. Substitution of Mocaf Flour (Modified Cassava Flour) in Steamed Sponge Cake. Food Scientia : Journal of Food Science and Technology, [S. l.], v. 1, n. 1, p. 37–48, 2021. DOI: 10.33830/fsj.v1i1.1453.2021. Disponível em: https://jurnal.ut.ac.id/index.php/foodscientia/article/view/1453. Acesso em: 29 jan. 2023.