GHARBI, A.; ARFAOUI, M. . .; ZAGHBIB, I.; MAHMOUDI, I.; BOUDICHE, S.; BOULARES, M. . The Effect of Lentil and Chickpea Flour incorporation on Pasta Quality. Acta Scientiarum. Technology, [S. l.], v. 48, n. 1, p. e74927, 2026. DOI: 10.4025/actascitechnol.v48i1.74927. Disponível em: https://periodicos.uem.br/actascitechnol/index.php/ActaSciTechnol/article/view/74927. Acesso em: 18 abr. 2026.