“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”. Journal of Food Engineering, vol. 5, no. 2, Apr. 2026, pp. 96-111, https://doi.org/10.25047/jofe.v5i2.6981.