THUY, N. M.; YEN, T. H.; TIEN, V. Q.; GIAU, T. N.; MINH, V. Q.; TAI, N. V. Formulation and quality characteristics of macaroni substituted with chickpea and banana flour. Food Science and Technology, Campinas, Brasil, v. 43, 2023. DOI: 10.5327/fst.129622. Disponível em: https://fst.emnuvens.com.br/revista/article/view/35. Acesso em: 18 set. 2024.