XI ZHU, M.-.; XU, C.; PENG HAO, Y. Lactobacillus fermentation improved the nutrient value and hypoglycemic activity of chickpea milk. Emirates Journal of Food and Agriculture, [S. l.], v. 35, n. 3, 2023. DOI: 10.9755/ejfa.2023.v35.i3.2997. Disponível em: https://ejfa.me/index.php/journal/article/view/2997. Acesso em: 19 sep. 2025.