MAGALA, M. .; KOHAJDOVÁ, Z. .; KAROVIČOVÁ, J. .; KUCHTOVÁ, V. . Effect of chickpea and pea flour addition on the qualitative and sensory parameters of bakery products. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 6, n. 2, p. 33–35, 2012. DOI: 10.5219/185. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/185. Acesso em: 19 apr. 2024.