Improve Surface Finish and Whiteness of Non-Fermented Noodle Products with

Product Categories

Food Grade Enzymes [126]
Industrial Enzyme [80]
Bakery Enzyme [60]
Detergent Enzyme [34]
Protein Enzyme [19]
Starch Enzyme [32]
Bioenergy Enzyme [19]
Beverage Enzyme [36]
Pulp And Paper Enzymes [18]
Textile Enzyme [9]
Leather Enzyme [11]
Multi Enzyme [44]

Jintang Bestway Technology Co., Ltd.

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Jintang Bestway Technology Co., Ltd.

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City: Chengdu

Province/State: Sichuan

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Improve Surface Finish and Whiteness of Non-Fermented Noodle Products with

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Improve Surface Finish and Whiteness of Non-Fermented Noodle Products with

Product Description: The main enzymes in this product have a potency of 100,000-800,000U/g, making it a powerful tool for enhancing the texture and flavor of baked goods. One of its key functions is ...

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Surface Finish Bakery Enzyme

Non-Fermented Noodle Bakery Enzyme

Whiteness Bakery Enzyme

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