NUTRITIONAL, PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF READY-TO-USE CHICKPEA AND SOYBEAN FLOUR. International Journal of Food and Nutritional Sciences, [S. l.], v. 5, n. 1, p. 28–37, 2016. Disponível em: https://ijfans.org/index.php/Journal/article/view/379. Acesso em: 9 sep. 2026.