(1)
Gámez-Valdez, L. C.; Gutiérrez-Dorado, R.; Gómez-Aldapa, C. A.; Perales-Sánchez, J. X. K.; Milán-Carrillo, J.; Cuevas-Rodríguez, E. O.; Mora-Rochín, S.; Reyes Moreno, C. Effect of the Extruded Amaranth Flour Addition on the Nutritional, Nutraceutical and Sensory Quality of Tortillas Produced from Extruded Creole Blue Maize Flour. BIOTECNIA 2021, 23, 103-112.