“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 5, no. 2 (April 29, 2026): 96–111. Accessed November 8, 2026. https://publikasi.polije.ac.id/jofe/article/view/6981.