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.marketingjeunesse.com/product-category/eyelash-and-eyebrow-dye/