Bongianino, N.F.; Steffolani, M.E.; RodrÃguez, M.D.; Bustos, M.C.; Biasutti, C.A.; León, A.E.
Assessment of Technological and Sensory Properties, Digestibility, and Bioactive Compounds in Polentas from Different Maize Genotypes. Foods 2024, 13, 590.
https://doi.org/10.3390/foods13040590
AMA Style
Bongianino NF, Steffolani ME, RodrÃguez MD, Bustos MC, Biasutti CA, León AE.
Assessment of Technological and Sensory Properties, Digestibility, and Bioactive Compounds in Polentas from Different Maize Genotypes. Foods. 2024; 13(4):590.
https://doi.org/10.3390/foods13040590
Chicago/Turabian Style
Bongianino, Nicolás Francisco, MarÃa Eugenia Steffolani, Marianela Desiree RodrÃguez, Mariela Cecilia Bustos, Carlos Alberto Biasutti, and Alberto Edel León.
2024. "Assessment of Technological and Sensory Properties, Digestibility, and Bioactive Compounds in Polentas from Different Maize Genotypes" Foods 13, no. 4: 590.
https://doi.org/10.3390/foods13040590
APA Style
Bongianino, N. F., Steffolani, M. E., RodrÃguez, M. D., Bustos, M. C., Biasutti, C. A., & León, A. E.
(2024). Assessment of Technological and Sensory Properties, Digestibility, and Bioactive Compounds in Polentas from Different Maize Genotypes. Foods, 13(4), 590.
https://doi.org/10.3390/foods13040590