Chaidez-Laguna, Leslie Denise, Patricia Isabel Torres Chavez, Benjamín Ramírez-Wong, Enrique Marquez-Ríos, Alma Rosa Islas-Rubio, Elizabeth Carvajal-Millán, y Jesús Enrique Gerardo-Rodríguez. «Mixing Effect on Prolamins Solubility and Rheological Properties of Corn Dough During Processing for Tortilla Production». Biotecnia 23, no. 2 (julio 1, 2021): 96–102. Accedido abril 18, 2024. https://biotecnia.unison.mx/index.php/biotecnia/article/view/1380.