Price And Quantity
- 5500 INR
It oxidizing glucose and producing gluconic acid and hydrogen peroxide.
To make Dough stronger and more elastic.
Strengthens the disulfide and non-disulfide cross-links in gluten.
It is used to stabilize liquid egg- white by converting glucose to D-gluconic acid.
- 100 Per Year
- 10 Days
B/5/22/23, Krishna Industrial Estate, Gorwa,, Vadodara, Gujarat, 390016, India