Gluten Strengthening Glucose Oxidase for Baking

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Glucose Oxidase is produced by submerged fermentation of Aspergillus niger followed by purification, formulation and drying. The product is able to whiten flour, strengthen gluten and improve dough handling properties and is often used for various baked products.

Supplier	CD BioSciences Bio Sustainable
Product #	IE-1184
Pricing	10 kgs/drum, Inquire

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