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Journal: Foods, 2022
Volume: 11
Number: 3442
3442
Article: Valorization of Common (Fagopyrum esculentum Moench.) and Tartary (Fagopyrum tataricum Gaertn.) Buckwheat in Gluten-Free Polenta Samples: Chemical-Physical and Sensory Characterization
Authors: by Noemi Sofia Rabitti, Marta Appiani, Alessandra Marti, Susanna Buratti, Simona Benedetti, Giulia Chiodaroli, Cristina Proserpio and Monica Laureati
Link: https://www.mdpi.com/2304-8158/11/21/3442

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