PUTRI, L. A.; HIDAYAT, L.; ANIS, U.; ISLAM, M. Z.; REZVANI, M. Q.; EMUMEJAYE, K. Replacing Fat with Soy Milk and Lecithin: Impact on the Quality of Steamed Sponge Cake. Journal of Innovation in Applied Natural Science, [S. l.], v. 1, n. 1, p. 38–48, 2025. DOI: 10.58723/jinas.v1i1.55. Disponível em: https://e-journal.gomit.id/jinas/article/view/55. Acesso em: 17 jun. 2026.