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Megarani, S., & Srimiati, M. (2018). The Substitution Effect of Avocado Seed Flour on The Organoleptic Properties of Sponge Cake.
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya, 2
(2), 31-38. doi:
https://doi.org/10.21580/ns.2018.2.2.3245