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Defatted pistachio kernel flour (DPKF) is a byproduct of specialty oil industries and a promising product to be further used as a food ingredient. The purpose of this study was to evaluate nutritional value, functional properties, bioactivity, and microstructure of DPKF prepared by cold pressing (partially defatted, ~22 % residue fat d.b.) and pre-press-solvent extraction (totally defatted, <1 %...
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