Bordón et al. (2019). Enhancement of Composition and Oxidative Stability of Chia (Salvia hispanica L.) Seed Oil by Blending with Specialty Oils. Journal of Food Science, 84, 1035.
Ballester et al. (2019). Effect of Incorporating White, Red or Black Quinoa Flours on Free and Bound Polyphenol Content, Antioxidant Activity and Colour of Bread. PFHN, 74, 185.
Ballester‑Sánchez et al. (2019). Rheological and thermal properties of royal quinoa and wheat flour blends for breadmaking. European Food Research and Technology, 245, 1571–1582.