Arias Balderas, W.M. et al. 2021. Chayotextle flour as raw material of prebiotic gluten-free cookies added with Agave angustifolia Haw fructans. Biotecnia. 23, 2 (jul. 2021), 30–38. DOI:https://doi.org/10.18633/biotecnia.v23i2.1350.