[1]
M. G. Britez, F. A. Rolhaiser, C. L. Fernández, R. A. Fogar, and M. C. Romero, “Gelled emulsions enriched with chickpea flour as a potential substitute for animal fat”, Enfoque UTE, vol. 12, no. 3, pp. pp. 24 - 35, Jul. 2021.