Chemical and sensory characterization of cookies formulated with creole grains and pine nut (Araucaria angustifolia) starch. Research, Society and Development, [S. l.], v. 9, n. 12, p. e3491210677, 2020. DOI: 10.33448/rsd-v9i12.10677. Disponível em: https://rsdjournal.org/rsd/article/view/10677. Acesso em: 5 dec. 2025.