Ruiz Armenta, Xóchitl Ariadna, et al. “Use of Sesame by-Product and Optimized Extrusion to Obtain a Functional Flour With Improved Techno-Functional, Nutritional and Antioxidant Properties ”. Acta Universitaria, vol. 32, Oct. 2022, pp. 1-20, https://doi.org/10.15174/au.2022.3494.