Transglutaminase Dairy Enzyme
Price And Quantity
- 750 INR
Thickens the dairy systems.
Significant improvement in the flexibility and water holding properties.
Crosslinking of small molecules of proteins into bigger molecules of proteins.
Increases gel strength facilitating protein mashing.
Helpful in eliminating the use of gelatin and gums.
Useful to increase the texture and creaminess in low fat containing products.
- 100 Per Year
- 10 Days
B/5/22/23, Krishna Industrial Estate, Gorwa,, Vadodara, Gujarat, 390016, India