Formulation, Organoleptic Evaluation and Nutritional Composition of Value-Added Products from Germinated Chickpea Flour. International Journal of Food and Nutritional Sciences, [S. l.], v. 11, n. 4, p. 37–41, 2022. Disponível em: https://www.ijfans.org/index.php/Journal/article/view/5516. Acesso em: 14 aug. 2026.