HEVRYK, V.; KAPRELYANTS, L.; TRUFKATI, L.; POZHITKOVA, L. Analysis of perspective for using chickpea seeds to produce functional food ingredients. Technology audit and production reserves, [S. l.], v. 4, n. 3(54), p. 41–49, 2020. DOI: 10.15587/2706-5448.2020.210374. Disponível em: https://journals.uran.ua/tarp/article/view/210374. Acesso em: 22 nov. 2024.