ENHANCING CHOCOLATE COOKIE QUALITY WITH BLACK BEAN FLOUR: EFFECTS OF PARTIAL WHEAT FLOUR REPLACEMENT. Revista Multidisciplinar do Nordeste Mineiro, [S. l.], v. 1, n. 03, p. 1–23, 2026. DOI: 10.61164/qn5acy79. Disponível em: https://remunom.ojsbr.com/multidisciplinar/article/view/5406. Acesso em: 11 feb. 2026.