Assessment of Technological and Sensory Properties, Digestibility, and Bioactive Compounds in <i>Polentas</i> from Different Maize Genotypes

The sensory profile of <i>polenta</i> and the connections between technological attributes and varieties of maize have not been extensively studied. Thus, it is necessary to understand the possible effect of its consumption on consumers’ health in terms of postprandial glucose levels and molecules a...

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Principais autores:	Nicolás Francisco Bongianino, María Eugenia Steffolani, Marianela Desiree Rodríguez, Mariela Cecilia Bustos, Carlos Alberto Biasutti, Alberto Edel León
格式:	Artigo
語言:	Inglês
出版:	MDPI AG 2024-02-01
叢編:	Foods
主題:	<i>polenta</i> digestion antioxidant capacity nutritional quality healthy nutrition
在線閱讀:	https://www.mdpi.com/2304-8158/13/4/590
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