selected publications conference paper Evaluación de las semillas de chía como nuevo ingrediente de alimentos de base cereal 2022 Risk benefits of new ingredients added to novel cereal-based formulations. 45-45. 2022 document Risk benefits of new ingredients added to novel cereal-based formulations 2023 Evaluación de las semillas de chía como nuevo ingrediente de alimentos de base cereal 2022 Risk/benefits of new ingredients added to novel Cereal-based formulations 2022
