“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”, jofe, vol. 5, no. 2, pp. 96–111, Apr. 2026, doi: 10.25047/jofe.v5i2.6981.