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Nutrition

Sunflower Oil Byproduct Boosts Bread’s Nutrition Power

With rising demand for more nutritious substitutes for conventional wheat products, researchers are investigating innovative components that elevate dietary value without compromising usability. A particularly viable candidate is partially defatted sunflower seed flour (SF), derived as a residue from sunflower oil extraction processes. This often-overlooked byproduct demonstrates remarkable capabilities for fortifying bread with elevated levels […]

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