NURUL HIDAYATI. EFFECT OF TOLO BEAN FLOUR (Vigna unguiculata) SUBSTITUTION ON ORGANOLEPTIC TESTS AND PROTEIN CONTENT IN STEAMED BOLU. International Journal of Social Science, [S. l.], v. 1, n. 3, p. 319–324, 2021. DOI: 10.53625/ijss.v1i3.5214. Disponível em: https://bajangjournal.com/index.php/IJSS/article/view/5214. Acesso em: 2 jul. 2025.