SURBHI ANTARKAR; ANURAG SHARMA; ANUSHKA BHARGAVA; HONEY GUPTA; RITU TOMAR; SAKSHI SRIVASTAVA. Physico-chemical and Nutritional Evaluation of Cookies with Different Levels of Rosehip and Hibiscus Powder Substitution. Archives of Current Research International, [S. l.], v. 17, n. 3, p. 1–10, 2019. DOI: 10.9734/acri/2019/v17i330109. Disponível em: https://journalacri.com/index.php/ACRI/article/view/365. Acesso em: 21 sep. 2025.