QUALITY EVALUATION OF COOKIES PRODUCED FROM COMPOSITE FLOUR OF WHEAT AND TIGERNUT RESIDUE. ANSPOLY Journal of Advanced Research in Science & Technology (AJARST), [S. l.], v. 1, n. 2, p. 50–68, 2024. Disponível em: https://anspolyjarst.com/journal/article/view/38.. Acesso em: 3 feb. 2025.