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Application of milk thistle (Silybum marianum) in functional biscuits formulation Cover

Application of milk thistle (Silybum marianum) in functional biscuits formulation

Acta Chimica Slovaca
Volume 12 (2019): Issue 2 (October 2019)
By: Veronika Bortlíková,  Lukáš Kolarič and  Peter Šimko  
Open Access
|Jan 2020

Authors

Veronika Bortlíková

Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Food Science and Nutrition, Bratislava

Lukáš Kolarič

Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Food Science and Nutrition, Bratislava

Peter Šimko

qsimko@stuba.sk

Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Food Science and Nutrition, Bratislava
DOI: https://doi.org/10.2478/acs-2019-0027 | Journal eISSN: 1339-3065 | Journal ISSN: 1337-978X
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Language: English
Page range: 192 - 199
Published on: Jan 21, 2020
Published by: Slovak University of Technology in Bratislava
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
Keywords:
biscuits,
functional foods,
milk thistle,
Mixolab,
sensory analysis,
silymarin,
texture
Related subjects:
Chemistry,
Chemistry, other

© 2020 Veronika Bortlíková, Lukáš Kolarič, Peter Šimko, published by Slovak University of Technology in Bratislava
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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