“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.