Proximate composition, B-vitamin content and sensory properties of cookies produced from wheat–Egusi (Citrullus colocynthis) flour blends. Agriculture, Food, and Natural Resources Journal, [S. l.], v. 4, n. 2, p. 284–291, 2025. DOI: 10.5281/zenodo.18206922. Disponível em: https://journals.unizik.edu.ng/afnrj/article/view/8125. Acesso em: 3 jun. 2026.