Cerda-Mejía, L., Cerda Mejia, V. R., Pilamala Rosales, A., Moreno Miranda, C., & ¨Pérez Martínez, A. (2017). Protein of corn, barley, quinoa, national wheat and potato flour: Characteristics and functionality as substitutes for imported wheat flour protein in the production of bread and noodles.

Cerda-Mejía, Liliana, Victor Rodrigo Cerda Mejia, Araceli Pilamala Rosales, Carlos Moreno Miranda, and Amaury ¨Pérez Martínez. Protein of Corn, Barley, Quinoa, National Wheat and Potato Flour: Characteristics and Functionality As Substitutes for Imported Wheat Flour Protein in the Production of Bread and Noodles. 2017.

Cerda-Mejía, Liliana, et al. Protein of Corn, Barley, Quinoa, National Wheat and Potato Flour: Characteristics and Functionality As Substitutes for Imported Wheat Flour Protein in the Production of Bread and Noodles. 2017.