Hemicellulase for baking to improve sensory properties of baked products by modifying different hemicellulosic components like xylan.
Sunson® WEM-007 is a enzyme blend used for clarification of grape juice, wine and other juice to improve transparancy, shelf life stability.
Glucose oxidase that can strengthen gluten, improve dough handling properties and increase volume of baked products by catalyzing cross-links within or between gluten molecules
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business@sunsonzymes.com
