“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”, jofe, vol. 5, no. 3, pp. 157–166, Jul. 2026, doi: 10.25047/jofe.v5i3.7233.