1.
G.E. Gadallah M, Aljebreen AA. Effect of fermented chickpea flour substitution on the chemo-physical, rheological, and sensory characteristics of pan bread. Ital. J. Food Sci. [Internet]. 2025 Apr. 1 [cited 2026 Apr. 21];37(2):334-46. Available from: https://mail.itjfs.com/index.php/ijfs/article/view/2919