Rao, N. et al. (trans.) (2025) “Formulation, Quality Evaluation, and Antioxidant Potential of Gluten-Free Biscuits Enriched with Rice and Chickpea (Cicer arietinum L.) Flours”, Journal of Applied Research in Plant Sciences, 6(02), pp. 88–97. doi:10.38211/joarps.2025.06.317.