HIGHLIGHTS
- who: Magdalena Krystyjan et al. from the Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, AlMickiewicza, Krakow, Poland have published the research work: The Effect of Milk Thistle (Silybum marianum L.) Fortification, Rich in Dietary Fibre and Antioxidants, on Structure and Physicochemical Properties of Biscuits, in the Journal: (JOURNAL)
- what: In this study an attempt was made to enrich cookies with ground seeds of milk (Silybum and to determine the effect of this addition on the quality of cookies.
- how: Comparing the literature data it . . .
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