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NTIS 바로가기韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.22 no.1, 2007년, pp.97 - 103
안명수 (성신여자대학교 식품영양학과) , 김찬희 (성신여자대학교 식품영양학과)
In this study, physicochemical properties and the antioxidative activity of whey protein isolate(WPI) for com germ oil were measured. The pH of WPI was 6.26, and the titrable acidity was 0.18%. The WPI’s moisture content was 5.2% and each of the other element content such as lactose, crude protein, ...
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