[1]
E. . Espitia-Rangel, E. . Martínez-Cruz, A. . Lozano-Grande, René Hortelano Santa Rosa, M. . Valverde-Ramos, and F. . Sesma-Hernández, “Baking and cookie quality of mixtures of whole amaranth flour and refined wheat flour”, Remexca, vol. 13, no. 8, pp. 1433–1443, Dec. 2022, doi: 10.29312/remexca.v13i8.3162.