Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지
DOI QR코드

DOI QR Code

Erratum to: Effect of Modified Casein to Whey Protein Ratio on Dispersion Stability, Protein Quality and Body Composition in Rats

  • Eun Woo, Jeong (Department of Food and Nutrition, Hanyang University) ;
  • Gyu Ri, Park (Department of Food and Nutrition, Hanyang University) ;
  • Jiyun, Kim (Department of Food and Nutrition, Hanyang University) ;
  • So-Yul, Yun (Department of Foods and Nutrition, Kookmin University) ;
  • Jee-Young, Imm (Department of Foods and Nutrition, Kookmin University) ;
  • Hyeon Gyu, Lee (Department of Food and Nutrition, Hanyang University)
  • Published : 2023.01.01
Download PDF
⟨ Previous Next ⟩

Abstract

Keywords

Acknowledgement

This research was supported by Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry (IPET) through the Innovative Food Product and Natural Food Materials Development Program, funded by the Ministry of Agriculture, Food and Rural Affairs (MAFRA) (119017-3).

References

  1. Jeong EW, Park GR, Kim J, Yun SY, Imm JY, Lee HG. 2021. Effect of modified casein to whey protein ratio on dispersion stability, protein quality and body composition in rats. Food Sci Anim Resour 41:855-868. https://doi.org/10.5851/kosfa.2021.e42