[1]
G. L. da S. B. Cravo, G. C. dos Santos, M. da P. Piccolo, and A. M. Maradini Filho, “PHYSICOCHEMICAL AND SENSORY CHARACTERIZATION OF CREAM CRAKER BISCUITS MADE WITH CHICKPEA FLOUR ”, Editora, pp. 1880–1896, Jan. 2025, Accessed: Jan. 11, 2026. [Online]. Available: https://sevenpubl.com.br/editora/article/view/6315