SALGUERO, Herminia Sanaguano; LEóN, R. Angélica Tigre; MOREJóN, I. Favian Bayas; CUEVA, Ma Bernarda Ruilova. Nutritional Value and Sensory Properties of Cookies Prepared from Flour Mixes of Carrot (Daucus Carota), Lupine (Lupinus Perennis) and Barley (Hordeum Vulgare). European Scientific Journal, ESJ, [S. l.], v. 13, n. 9, p. 378, 2017. DOI: 10.19044/esj.2017.v13n9p378. Disponível em: https://test.eujournal.org/index.php/esj/article/view/9033. Acesso em: 18 apr. 2025.