EMEM, U. H.; EMELIKE, N. J. T.; OKORIE-HUMPHREY, C.; ENYI, C. U. Nutritional and sensory properties of cookies produced from flour blends of African walnut (Tetracarpidium conophorum), Justicia carnea and wheat. IPS Applied Journal of Nutrition, Food and Metabolism Science, [S. l.], v. 2, n. 1, p. 19–26, 2024. DOI: 10.54117/iajnfms.v2i1.49. Disponível em: https://journals.ipsintelligentsia.com/food-science/index.php/iajnfms/article/view/49. Acesso em: 4 oct. 2024.