“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), pp. 96–111. doi:10.25047/jofe.v5i2.6981.