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 [Internet]. 2026 Apr. 29 [cited 2026 Nov. 8];5(2):96-111. Available from: https://publikasi.polije.ac.id/jofe/article/view/6981