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: | , , , , , , , , , , , , |
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| Format: | Book |
| Published: |
MDPI AG,
2022-10-01T00:00:00Z.
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