Quality evaluation of biscuits produced from wheat flour using peanut butter as fat substitute. Agriculture, Food, and Natural Resources Journal, [S. l.], v. 4, n. 2, p. 241–248, 2025. DOI: 10.5281/zenodo.17234797. Disponível em: https://journals.unizik.edu.ng/afnrj/article/view/7389. Acesso em: 3 jun. 2026.