Milk solids replacement with chickpea flour in a yogurt system and their impact on their physicochemical, rheological, and microstructural properties during storage. Scientia Agropecuaria, [S. l.], v. 12, n. 3, p. 385–391, 2021. DOI: 10.17268/sci.agropecu.2021.042. Disponível em: https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/3798. Acesso em: 18 jul. 2026.