“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”. Journal of Food Engineering 5, no. 3 (July 21, 2026): 157–166. Accessed November 4, 2026. https://publikasi.polije.ac.id/jofe/article/view/7233.