“Chemical and Sensory Evaluation of a Cream Based Soy Milk (Glicine Max) and Ajonjolí Milk (Sesamum Indicum)”. Agroindustria, Sociedad Y Ambiente, vol. 2, no. 13, Dec. 2019, pp. 24-47, https://revistas2.uclave.org/index.php/asa/article/view/2379.