VENKATACHALAM, K.; NAGARAJAN, M. PHYSICOCHEMICAL AND SENSORY PROPERTIES OF SAVORY CRACKERS INCORPORATING GREEN GRAM FLOUR TO PARTIALLY OR WHOLLY REPLACE WHEAT FLOUR. Italian Journal of Food Science, Singapore, v. 29, n. 4, 2017. DOI: 10.14674/1120-1770-IJFS808. Disponível em: https://mail.itjfs.com/index.php/ijfs/article/view/808. Acesso em: 4 oct. 2025.