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. (2026). Journal of Food Engineering, 5(2), 96-111. https://doi.org/10.25047/jofe.v5i2.6981