Physicochemical Properties of Flour Blends and Chemical Composition of Cookies from Selected Underutilized African Crops. IPS Journal of Nutrition and Food Science, [S. l.], v. 2, n. 2, p. 86–92, 2023. DOI: 10.54117/hekz4030. Disponível em: https://journals.ipsintelligentsia.com/food-science/index.php/ijnfs/article/view/133. Acesso em: 3 jun. 2026.