Hemicellulase for baking

• Post Date:

  Aug 18,2022

• Expiry Date:

  Feb 14,2023

• Detailed Description:

  Cas No. :9025-56-3 The hemicellulase acts on flour pentosans to improve the elasticity of dough gluten/pentosan complexes, enhance dough stability and strength, loaf volume, and crumb structure. https://www.creative-enzymes.com/product/Hemicellulase-For-Baking_62.html
  

• CAS Registry Number:

  9025-56-3

• Synonyms:

  ;hemicellulase crude from*aspergillus niger;hemicellulase from aspergillus niger*soluble powd;hemicellulase;

• Company:

  Creative Enzymes     [ United States ]        

• Contact:

  Lisa Clara

• Tel:

  1-516-855-7709

• Fax:

  1-631-938-8127

• Email:

  contact@creative-enzymes.com