G.E. GADALLAH, Mohamed; ALJEBREEN, Ali A. Effect of fermented chickpea flour substitution on the chemo-physical, rheological, and sensory characteristics of pan bread. Italian Journal of Food Science, Singapore, v. 37, n. 2, p. 334–346, 2025. DOI: 10.15586/ijfs.v37i2.2919. Disponível em: https://www.itjfs.com/index.php/ijfs/article/view/2919. Acesso em: 8 feb. 2026.