HUONG, Nguyen; TRUONG , Duy. The Physical Properties, Structure, and Sensory Characteristics of Cookies Replacing Lotus Seed Flour and Low Glycemic Index Sugar . Tropical Journal of Natural Product Research (TJNPR), [S. l.], v. 9, n. 5, p. 2234 – 2243, 2025. DOI: 10.26538/tjnpr/v9i5.51. Disponível em: http://mail.tjnpr.org/index.php/home/article/view/6484. Acesso em: 30 jun. 2025.