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“Nutritional, Antinutritional, Functional and Organoleptic Properties of Cookies Produced from Composite Flours of Wheat (Triticum Aestivum), Pumpkin Seed (Cucurbita Maxima), and African Yam Bean (Sphenostylis stenocarpa)”, IPS J Nut Food Sci, vol. 4, no. 3, pp. 524–534, Jul. 2025, doi: 10.54117/4w82zf03.