Development of Fibre and Protein‐Rich Macaroni from Phaseolus lunatus, Manihot esculenta, and Greens of Pisum sativum: Selection of Best Samples by a Sensory Evaluation, MAHP, and TOPSIS Method

Development, Nutritional Quality, and Sensory Evaluation of Fiber‐ and Antioxidant‐Rich Nachos Made from Citrus limon, Citrus sinensis, and Citrus aurantiifolia: A MAHP and TOPSIS‐Based Product Analysis