EFFECT OF INCORPORATION OF CHICK PEA HUSK ON QUALITY CHARACTERISTICS OF BISCUITS. International Journal of Food and Nutritional Sciences, [S. l.], v. 6, n. 2, p. 06–12, 2017. Disponível em: https://ijfans.org/index.php/Journal/article/view/465. Acesso em: 10 sep. 2026.