Consumer Perceptions and In Vitro Anti-Inflammatory Activities of Cookies Produced from Wheat and Soybean Composite Flour Blends. IPS Journal of Nutrition and Food Science, [S. l.], v. 6, n. 2, p. 781–786, 2026. DOI: 10.54117/tth7aw78. Disponível em: https://journals.ipsintelligentsia.com/food-science/index.php/ijnfs/article/view/176. Acesso em: 3 jun. 2026.