Effect of using extruded whole lentil and sorghum flour on the texture and proximal composition of wheat biscuits. TECNOCIENCIA Chih. [Internet]. 2025 Nov. 25 [cited 2026 Sep. 26];19(Especial):e1980. Available from: https://revistascientificas.uach.mx/index.php/tecnociencia/article/view/1980