H. . Azogue Ortiz, P. Ledesma Veloz, I. M. . García Muñoz, and V. D. . Montero Silva, “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, vol. 7, no. 1, pp. 1–11, Jan. 2024.