[1]
“Formulation, Organoleptic Evaluation and Nutritional Composition of Value-Added Products from Germinated Chickpea Flour”, IJFANS, vol. 11, no. 4, pp. 37–41, Jan. 2022, Accessed: Aug. 10, 2026. [Online]. Available: https://www.ijfans.org/index.php/Journal/article/view/5516