DHANKHAR, J.; VASHISTHA, N.; SHARMA, A. DEVELOPMENT OF BISCUITS BY PARTIAL SUBSTITUTION OF REFINED WHEAT FLOUR WITH CHICKPEA FLOUR AND DATE POWDER. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 8, n. 4, p. 1093–1097, 2019. DOI: 10.15414/jmbfs.2019.8.4.1093-1097. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/8826. Acesso em: 30 sep. 2026.