HASSAN, T.; MATA, I. B. M. . Effect of Sorghum Flour and Anchovy Meal Substitution on Organoleptic Properties of Biscuits. Journal of Health and Nutrition Research, [S. l.], v. 3, n. 3, p. 185–191, 2024. DOI: 10.56303/jhnresearch.v3i3.284. Disponível em: https://journalmpci.com/index.php/jhnr/article/view/284. Acesso em: 7 feb. 2025.