Physicochemical, Textural, and Sensory Properties of Cookies Formulated with Canola Oil-Based Oleogels and Mesquite Flour. - Meirama-Ross K; Gallegos-Infante JA; Rocha-Guzmán NE; Morales-Contreras BE; González-Herrera SM; Pensáben-Esquivel M; Carmona-García R; Sayago-Ayerdi SG; Cardenas-Castro AP (Foods (Basel, Switzerland), 2026)