The objective of this study was the production of innovative functional cookies enriched with two different sizes (100 and 28 mesh) xiquexique flour by substitution ratio 50% of wheat flour and monitoring the impact of these enrichments on the nutritional. physicochemical. texture characteristics and consumer acceptance. The physicochemical characteristics and sensorial properties of ... https://www.nacrack.com/hot-savings-HiBoost-Home-15K-Smart-Link-F20G-5S-IoT-limited-super/