MEGARANI, Sarah; SRIMIATI, Mia. The Substitution Effect of Avocado Seed Flour on The Organoleptic Properties of Sponge Cake. Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya, [S. l.], v. 2, n. 2, p. 31–38, 2018. DOI: 10.21580/ns.2018.2.2.3245. Disponível em: https://journal.walisongo.ac.id/index.php/Nutri-Sains/article/view/3245. Acesso em: 31 jan. 2025.