Solís-García, S.M. et al. 2021. Nutraceutical evaluation of a coyota-type bread made from wheat flour, beans and nopal with fig jam. Investigación y Ciencia de la Universidad Autónoma de Aguascalientes. 82 (Mar. 2021), 24–32. DOI:https://doi.org/10.33064/iycuaa2021823539.