Proximate composition, B-vitamin content and sensory properties of cookies produced from wheat–Egusi (Citrullus colocynthis) flour blends. Agr. Foo. Nat. Res. J. [Internet]. 30 sept. 2025 [cité 4 juin 2026];4(2):284-91. Disponible sur: https://journals.unizik.edu.ng/afnrj/article/view/8125