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Revista chilena de nutrición
On-line version ISSN 0717-7518

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COSTA, Regina Teixeira da et al. Whole chickpea flour as an ingredient for improving the nutritional quality of sandwich bread: Effects on sensory acceptance, texture profile, and technological properties. Rev. chil. nutr. [online]. 2020, vol.47, n.6, pp.933-940. ISSN 0717-7518.