Deflavored egg protein isolate, products made with protein isolates
作者： Mindi Mckibbin , Jihan Cepeda Jimenez
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摘要: This application relates generally to the processing of egg protein isolates for use in various food, sports nutrition and nutraceutical applications, methods making isolates, apparatus isolates. More particularly, a method deflavoring products concentrating content greater than or equal 92% dry basis protein. Deashing technologies can be used produce which give additional tools compete markets dominated by whey milk
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