Physicochemical, microbiological and sensorial characteristics of flour and prepared cookies from the reject cashew (Anacardium occidentale L.) neglected. Research, Society and Development, [S. l.], v. 10, n. 3, p. e38410313417, 2021. DOI: 10.33448/rsd-v10i3.13417. Disponível em: https://rsdjournal.org/rsd/article/view/13417. Acesso em: 5 dec. 2025.