1.
Bozdemir S, Güneṣer O, Yılmaz E. Properties and stability of deep-fat fried chickpea products. Grasas aceites [Internet]. 2015Mar.30 [cited 2024Apr.16];66(1):e065. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1530