BHARDWAJ, S.; SHIBY, V. K.; PANDEY, M. C.; GOPALAN, N. Moisture Sorption Characteristics of Ready-to-eat Chicken Wheat Crisps Prepared Using Resistant Starch and Chicken Powder with Wheat Flour. Defence Life Science Journal, [S. l.], v. 2, n. 2, p. 163–168, 2017. DOI: 10.14429/dlsj.2.11378. Disponível em: https://publications.drdo.gov.in/ojs/index.php/dlsj/article/view/11378. Acesso em: 15 jun. 2025.