Jintang Bestway Technology Co., Ltd.

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2 Years
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Jintang Bestway Technology Co., Ltd.
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City:chengdu
Province/State:sichuan
Contact Person:Msmengxue xu
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Improve Surface Finish and Whiteness of Non-Fermented Noodle Products with Bakery Enzyme

Improve Surface Finish and Whiteness of Non-Fermented Noodle Products with Bakery Enzyme
  • Improve Surface Finish and Whiteness of Non-Fermented Noodle Products with Bakery Enzyme
Products Detailed
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 ...
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