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Tobias-Espinoza JL, Amaya-Guerra CA, Quintero-Ramos A, Pérez-Carrillo E, Núñez-González MA, Martínez-Bustos F, Meléndez-Pizarro CO, Báez-González JG, Ortega-Gutiérrez JA. Effects of the Addition of Flaxseed and Amaranth on the Physicochemical and Functional Properties of Instant-Extruded Products. Foods. 2019; 8(6):183. https://doi.org/10.3390/foods8060183

Tobias-Espinoza, Jazmin L., Carlos A. Amaya-Guerra, Armando Quintero-Ramos, Esther Pérez-Carrillo, María A. Núñez-González, Fernando Martínez-Bustos, Carmen O. Meléndez-Pizarro, Juan G. Báez-González, and Juan A. Ortega-Gutiérrez. 2019. "Effects of the Addition of Flaxseed and Amaranth on the Physicochemical and Functional Properties of Instant-Extruded Products" Foods 8, no. 6: 183. https://doi.org/10.3390/foods8060183

Tobias-Espinoza, J. L., Amaya-Guerra, C. A., Quintero-Ramos, A., Pérez-Carrillo, E., Núñez-González, M. A., Martínez-Bustos, F., Meléndez-Pizarro, C. O., Báez-González, J. G., & Ortega-Gutiérrez, J. A. (2019). Effects of the Addition of Flaxseed and Amaranth on the Physicochemical and Functional Properties of Instant-Extruded Products. Foods, 8(6), 183. https://doi.org/10.3390/foods8060183