Azogue Ortiz, H. ., Ledesma Veloz, P., García Muñoz, I. M. . and Montero Silva, V. D. . (2024) “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, 7(1), pp. 1–11. doi: 10.18779/ingenio.v7i1.706.