Milk Thistle Oilseed Cake Flour Fractions: A Source of Silymarin and Macronutrients for Gluten-Free Bread

Milk Thistle Oilseed Cake Flour Fractions: A Source of Silymarin and Macronutrients for Gluten-Free Bread

The utilization of plant by-products as functional food ingredients has received increasing attention in the last decade. One such by-product generated during milk thistle oil pressing is oilseed cakes, which could be used as a novel food ingredient. Therefore, the study aimed at investigating the e...

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Main Authors: Jan Bedrníček (Author), František Lorenc (Author), Markéta Jarošová (Author), Veronika Bártová (Author), Pavel Smetana (Author), Jaromír Kadlec (Author), Dana Jirotková (Author), Jan Kyselka (Author), Eva Petrášková (Author), Marie Bjelková (Author), Petr Konvalina (Author), Trong Nghia Hoang (Author), Jan Bárta (Author)
Format: Book
Published: MDPI AG, 2022-10-01T00:00:00Z.
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