AZOGUE ORTIZ, H. .; LEDESMA VELOZ, P.; GARCÍA MUÑOZ, I. M. .; MONTERO SILVA, V. D. . Obtaining nutritional bars based on rye (Secale cereale L), amaranth (Amaranthus hipochondriacus) and stevia (Stevia rebaudiana ertoni) as sources of protein, vitamins and calories. InGenio Journal, [S. l.], v. 7, n. 1, p. 1–11, 2024. DOI: 10.18779/ingenio.v7i1.706. Disponível em: https://revistas.uteq.edu.ec/index.php/ingenio/article/view/706. Acesso em: 27 feb. 2026.