Jatobá (Hymenaea sp.) as a wheat substitute in plant-based cookies to improve its nutritional quality . Research, Society and Development, [S. l.], v. 11, n. 17, p. e190111739085, 2022. DOI: 10.33448/rsd-v11i17.39085. Disponível em: https://ojs34.rsdjournal.org/index.php/rsd/article/view/39085. Acesso em: 28 jun. 2025.