Development and Evaluation of Physicochemical Properties of Pulse Added Protein Rich Pasta. European Journal of Engineering and Technology Research, [S. l.], v. 3, n. 12, p. 56–59, 2018. DOI: 10.24018/ejeng.2018.3.12.998. Disponível em: https://ej-eng.org/index.php/ejeng/article/view/998. Acesso em: 2 nov. 2025.