BOZDEMIR, S.; Güneṣer O.; YILMAZ, E. Properties and stability of deep-fat fried chickpea products. Grasas y Aceites, [S. l.], v. 66, n. 1, p. e065, 2015. DOI: 10.3989/gya.0713142. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1530. Acesso em: 30 nov. 2022.