GÁMEZ-VALDEZ, Laura Celeste; GUTIÉRREZ-DORADO, Roberto; GÓMEZ-ALDAPA, Carlos Alberto; PERALES-SÁNCHEZ, Janitzio Xiomara Korina; MILÁN-CARRILLO, Jorge; CUEVAS-RODRÍGUEZ, Edith Oliva; MORA-ROCHÍN, Saraid; REYES MORENO, Cuauhtémoc. Effect of the extruded amaranth flour addition on the nutritional, nutraceutical and sensory quality of tortillas produced from extruded creole blue maize flour. Biotecnia, [S. l.], v. 23, n. 2, p. 103–112, 2021. DOI: 10.18633/biotecnia.v23i2.1385. Disponível em: https://biotecnia.unison.mx/index.php/biotecnia/article/view/1385. Acesso em: 21 jun. 2024.