Effect of the Addition of Whey Protein Isolate-Basil Seed Gum on the Quality Properties, Antioxidant Activities of Fat Reduced Mayonnaise

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한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Si yeon Kim(Dept. of Integrated Biomedical and Life Sciences, Korea University)
Hyeonbin O(Dept. of Integrated Biomedical and Life Sciences, Korea University)
Phyrim Lee(Dept. of Integrated Biomedical and Life Sciences, Korea University)
Young-Soon Kim(Dept. of Integrated Biomedical and Life Sciences, Korea University/Dept. of Food & Nutrition, Korea University)

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