Enhancing Gluten-Free Muffins with Milk Thistle Seed Proteins: Evaluation of Physicochemical, Rheological, Textural, and Sensory Characteristics
This study investigated the potential utilization of milk thistle seed protein (MTP) isolates in gluten-free muffins to enhance the protein quantity and technological attributes. MTP was employed to partially substitute a blend including equal amounts of rice flour and corn starch (RCS) at 3%, 6%, 9...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-08-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/16/2542 |