IN VITRO PROTEIN DIGESTIBILITY AND MINERAL BIOAVAILABILITY OF COOKIES PRODUCED FORM WHEAT - FLUTED PUMPKIN (TELFERIA OCCIDENTALIS HOOK) FLOUR BLENDS. International Journal of Food and Nutritional Sciences, [S. l.], v. 6, n. 3, p. 126–130, 2017. Disponível em: https://www.ijfans.org/index.php/Journal/article/view/492. Acesso em: 13 aug. 2026.