C. de J. Freitas, D. R. Valente, and S. P. Cruz, “PHYSICAL, CHEMICAL AND SENSORY CHARACTERISTICS OF COOKIES MADE OF PUMPKIN SEED FLOUR (FSA) AND SEED FLOUR BARU (FSB) FOR CELIACS”, DEMETRA, vol. 9, no. 4, pp. 1003–1018, Jan. 2015.