Physical-chemical and sensory evaluation of cookie made with potato (Solanum Tuberosum L.) and beet (Beta Vulgaris L.) Mixed flour. Research, Society and Development, [S. l.], v. 9, n. 7, p. e943975204, 2020. DOI: 10.33448/rsd-v9i7.5204. Disponível em: https://www.rsdjournal.org/rsd/article/view/5204. Acesso em: 5 dec. 2025.