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Journal: Foods, 2024
Volume: 13
Number: 590
590
Article: Assessment of Technological and Sensory Properties, Digestibility, and Bioactive Compounds in Polentas from Different Maize Genotypes
Authors: by Nicolás Francisco Bongianino, María Eugenia Steffolani, Marianela Desiree Rodríguez, Mariela Cecilia Bustos, Carlos Alberto Biasutti and Alberto Edel León
Link: https://www.mdpi.com/2304-8158/13/4/590

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