A. Obregón, E. Contreras, A. M. Muñoz, R. Ayquipa, and W. Fernández, “Physicochemical and sensory evaluation of reinforce bread with partial replacement of wheat flour (Triticum aestivum) by corn (Zea mays) and potato (Solanum tuberosum) flours”, Ciencia e investigación, vol. 16, no. 2, pp. 73–76, Dec. 2013, doi: 10.15381/ci.v16i2.9960.