Cereals And Pulse Based Ready-To-Cook Formulations Optimization And Microbial Profiling During Shelf-Life For Sustainable Food Innovations. International Journal of Food and Nutritional Sciences, [S. l.], v. 12, n. 1, p. 317–324, 2023. Disponível em: https://ijfans.org/index.php/Journal/article/view/1730. Acesso em: 17 jul. 2026.