ALAGBE, I. C.; MALOMO, S. A. In vitro antioxidant and anti-diabetic properties of cookies produced from wheat and soybean composite flour. IPS Journal of Nutrition and Food Science, [S. l.], v. 3, n. 2, p. 161–168, 2024. DOI: 10.54117/ijnfs.v3i2.48. Disponível em: https://journals.ipsintelligentsia.com/food-science/index.php/ijnfs/article/view/48. Acesso em: 22 dec. 2024.