2026. Evaluasi Karakteristik Fisik Roti Tawar Berbasis Tepung Komposit Kacang Komak (Lablab purpureus L. Sweet) : Evaluation of the Physical Characteristics of White Bread Made from Komak Bean (Lablab purpureus L. Sweet) Composite Flour. Journal of Food Engineering. 5, 2 (Apr. 2026), 96–111. DOI:https://doi.org/10.25047/jofe.v5i2.6981.