OLATOYE, K. . K. Chemical and Sensory Characteristics of Cookies from Nixtamalized Pearl Millet (Pennisetum glaucum) and Tiger Nut (Cyperus esculentus) Flour Blends . BADEGGI JOURNAL OF AGRICULTURAL RESEARCH AND ENVIRONMENT, [S. l.], v. 6, n. 3, p. 13–23, 2024. DOI: 10.35849/BJARE202403/194/02. Disponível em: https://ncribjare.org/portal/index.php/bjare/article/view/194. Acesso em: 21 jul. 2026.