Enhancing Gluten-Free Muffins with Milk Thistle Seed Proteins: Evaluation of Physicochemical, Rheological, Textural, and Sensory Characteristics.

Foods · 2024 · PMC11353771 · PMID 39200469

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a notable trendno p-value reported

Furthermore, there is a notable trend toward sustainability in the food industry, emphasizing environmental and economic considerations.

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