Pengaruh Kombinasi Tepung Sorgum dan Tepung Edamame terhadap Daya Patah dan Organoleptik Mie Sorgum: The Influence of White Sorghum Flour and Edamame Flour Combination on the Tensile Strength and Sensory Properties of Sorghum Noodles. (2026). Journal of Food Engineering, 5(3), 157-166. https://doi.org/10.25047/jofe.v5i3.7233