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Valdez-Meza EE, Raymundo A, Figueroa-Salcido OG, Ramírez-Torres GI, Fradinho P, Oliveira S, de Sousa I, Suárez-Jiménez M, Cárdenas-Torres FI, Islas-Rubio AR, et al. Pasta Enrichment with an Amaranth Hydrolysate Affects the Overall Acceptability while Maintaining Antihypertensive Properties. Foods. 2019; 8(8):282. https://doi.org/10.3390/foods8080282

Valdez-Meza, Eduardo Enrique, Anabela Raymundo, Oscar Gerardo Figueroa-Salcido, Giovanni Isaí Ramírez-Torres, Patrícia Fradinho, Sonia Oliveira, Isabel de Sousa, Miroslava Suárez-Jiménez, Feliznando Isidro Cárdenas-Torres, Alma Rosa Islas-Rubio, and et al. 2019. "Pasta Enrichment with an Amaranth Hydrolysate Affects the Overall Acceptability while Maintaining Antihypertensive Properties" Foods 8, no. 8: 282. https://doi.org/10.3390/foods8080282

Valdez-Meza, E. E., Raymundo, A., Figueroa-Salcido, O. G., Ramírez-Torres, G. I., Fradinho, P., Oliveira, S., de Sousa, I., Suárez-Jiménez, M., Cárdenas-Torres, F. I., Islas-Rubio, A. R., Rodríguez-Olibarría, G., Ontiveros, N., & Cabrera-Chávez, F. (2019). Pasta Enrichment with an Amaranth Hydrolysate Affects the Overall Acceptability while Maintaining Antihypertensive Properties. Foods, 8(8), 282. https://doi.org/10.3390/foods8080282