Rodriguez, M., and V. Tironi. “EVALUATION OF AMARANTH FLOUR AS AN ANTIOXIDANT FUNCTIONAL INGREDIENT FOR THE PREPARATION OF A MILK LIKE PRODUCT WITH THE POTENTIAL TO MODULATE THE INTESTINAL OXIDATIVE STRESS”. Investigación Joven, vol. 7, no. 2, Mar. 2021, pp. 278-9, https://revistas.unlp.edu.ar/InvJov/article/view/11580.