Whey Protein Isolate(WPI)의 대체비율을 달리한 스폰지 케이크의 품질 특성에 관한 연구

The substitution effects of whey protein isolate(WPI) for egg in the preparation of sponge cake were determined by objective and subjective tests. Milk whey is drained from milk curd as a by-product of cheese manufacture. Whey protein is known as a good nutritional source and a functional material f...