IGBABUL, B. D.; ISHALEKU, D.; TERSOO-ABIEM, E. M. Physicochemical and Sensory Properties of Cookies Produced from Wheat and Tigernut (Cyperus esculentus) Flour Blends. European Journal of Applied Sciences, [S. l.], v. 12, n. 06, p. 860–869, 2024. DOI: 10.14738/aivp.1206.19725. Disponível em: http://116.203.177.230/index.php/AIVP/article/view/19725. Acesso em: 15 dec. 2025.