Milk solids replacement with chickpea flour in a yogurt system and their impact on their physicochemical, rheological, and microstructural properties during storage. Sci. agropecu. [Internet]. 20º de agosto de 2021 [citado 18º de julho de 2026];12(3):385-91. Disponível em: https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/3798