Effect of the extruded amaranth flour addition on the nutritional, nutraceutical and sensory quality of tortillas produced from extruded creole blue maize flour

Por Laura Celeste Gámez-Valdez, Roberto Gutiérrez-Dorado, Carlos Alberto Gómez-Aldapa, Janitzio Xiomara Korina Perales-Sánchez, Jorge Milán-Carrillo, Edith Oliva Cuevas-Rodríguez, Saraid Mora-Rochín, Cuauhtémoc Reyes-Moreno
Publicado no Biotecnia (2021)