N. Rao et al., Trans., “Formulation, Quality Evaluation, and Antioxidant Potential of Gluten-Free Biscuits Enriched with Rice and Chickpea (Cicer arietinum L.) Flours”, JOARPS, vol. 6, no. 02, pp. 88–97, Aug. 2025, doi: 10.38211/joarps.2025.06.317.