Sensory and physical-chemical analyzes of a gluten-free salt snack: development of a product based on oat flour enriched with chickpeas and carrots. International Seven Journal of Multidisciplinary, [S. l.], v. 3, n. 2, p. 541–552, 2024. DOI: 10.56238/isevmjv3n2-013. Disponível em: https://sevenpubl.com.br/ISJM/article/view/4250. Acesso em: 21 aug. 2025.