ADELAKUN, O. E.; OYINKANSOLA, A. P. Oil Content and Fatty Acids Composition of Cookies Produced from Blends of Tigernut and Wheat Flour. Asian Journal of Agriculture and Food Sciences, [S. l.], v. 8, n. 3, 2020. DOI: 10.24203/ajafs.v8i3.6146. Disponível em: https://www.ajouronline.com/index.php/AJAFS/article/view/6146. Acesso em: 16 apr. 2024.