E., W.; E., S.; I., L.; F., S. Organoleptic Characteristics of Cookies from Sorghum Composites Flour. KnE Life Sciences, [S. l.], v. 2, n. 6, p. 506–517, 2017. DOI: 10.18502/kls.v2i6.1071. Disponível em: https://knepublishing.com/index.php/KnE-Life/article/view/1069. Acesso em: 10 may. 2025.