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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Detalles Bibliográficos
Autores principales: Bedrníček, Jan, Lorenc, František, Jarošová, Markéta, Bártová, Veronika, Smetana, Pavel, Kadlec, Jaromír, Jirotková, Dana, Kyselka, Jan, Petrášková, Eva, Bjelková, Marie, Konvalina, Petr, Hoang, Trong Nghia, Bárta, Jan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9598143/
https://www.ncbi.nlm.nih.gov/pubmed/36290745
http://dx.doi.org/10.3390/antiox11102022

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9598143/
https://www.ncbi.nlm.nih.gov/pubmed/36290745
http://dx.doi.org/10.3390/antiox11102022

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