EMCEglutenPlus
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Elevating the effect of wheat gluten
Mühlenchemie's EMCEglutenPlus augments the effect of the wheat gluten in the mixture. It is a newly developed combination of proteins with cross-linking enzymes, which promotes an interaction between the gluten's polar and non-polar proteins. As a r…
EMCEglutenPlus | 01 August 2010
