EBERE, C. O.; EMELIKE, N. J. T.; KIIN-KABARI, D. B. Physico-Chemical and Sensory Properties of Cookies Prepared from Wheat Flour and Cashew-Apple Residue as a Source of Fibre. Asian Journal of Agriculture and Food Sciences, [S. l.], v. 3, n. 2, 2015. Disponível em: https://www.ajouronline.com/index.php/AJAFS/article/view/2552. Acesso em: 19 apr. 2024.