Huong N, Truong D. The Physical Properties, Structure, and Sensory Characteristics of Cookies Replacing Lotus Seed Flour and Low Glycemic Index Sugar . TJNPR [Internet]. 2025 May 31 [cited 2025 Jun. 30];9(5):2234 - 2243. Available from: http://mail.tjnpr.org/index.php/home/article/view/6484