Rabitti, N.S.; Appiani, M.; Marti, A.; Buratti, S.; Benedetti, S.; Chiodaroli, G.; Proserpio, C.; Laureati, M.
Valorization of Common (Fagopyrum esculentum Moench.) and Tartary (Fagopyrum tataricum Gaertn.) Buckwheat in Gluten-Free Polenta Samples: Chemical-Physical and Sensory Characterization. Foods 2022, 11, 3442.
https://doi.org/10.3390/foods11213442
AMA Style
Rabitti NS, Appiani M, Marti A, Buratti S, Benedetti S, Chiodaroli G, Proserpio C, Laureati M.
Valorization of Common (Fagopyrum esculentum Moench.) and Tartary (Fagopyrum tataricum Gaertn.) Buckwheat in Gluten-Free Polenta Samples: Chemical-Physical and Sensory Characterization. Foods. 2022; 11(21):3442.
https://doi.org/10.3390/foods11213442
Chicago/Turabian Style
Rabitti, Noemi Sofia, Marta Appiani, Alessandra Marti, Susanna Buratti, Simona Benedetti, Giulia Chiodaroli, Cristina Proserpio, and Monica Laureati.
2022. "Valorization of Common (Fagopyrum esculentum Moench.) and Tartary (Fagopyrum tataricum Gaertn.) Buckwheat in Gluten-Free Polenta Samples: Chemical-Physical and Sensory Characterization" Foods 11, no. 21: 3442.
https://doi.org/10.3390/foods11213442
APA Style
Rabitti, N. S., Appiani, M., Marti, A., Buratti, S., Benedetti, S., Chiodaroli, G., Proserpio, C., & Laureati, M.
(2022). Valorization of Common (Fagopyrum esculentum Moench.) and Tartary (Fagopyrum tataricum Gaertn.) Buckwheat in Gluten-Free Polenta Samples: Chemical-Physical and Sensory Characterization. Foods, 11(21), 3442.
https://doi.org/10.3390/foods11213442