“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): 157-66. https://doi.org/10.25047/jofe.v5i3.7233.