Addition of chayote pell flour in cookie: physico-chemical characterization and sensory analysis among children. Research, Society and Development, [S. l.], v. 9, n. 1, p. e52911588, 2020. DOI: 10.33448/rsd-v9i1.1588. Disponível em: https://www.rsdjournal.org/rsd/article/view/1588. Acesso em: 2 feb. 2026.