HOANG VAN CHUYEN; THANH NGAN NGUYEN. Changes in Nutritional and Sensory Qualities of Cookies Supplemented with Macadamia Oil Cake. Journal of Technical Education Science, [S. l.], v. 19, n. 03, p. 40–48, 2024. DOI: 10.54644/jte.2024.1595. Disponível em: https://www.jte.edu.vn/index.php/jte/article/view/1595. Acesso em: 7 apr. 2026.