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Enzyme Toolkit for Replacing Guar Gum
May 24, 2012
1 Min Read
BASEL, SwitzerlandDSM developed an enzyme toolkit for replacing guar gum in bakery. The enzyme toolkit includes a range of products that can offer a direct substitute for guar gum in dough rheology and crumb characteristics at lower cost with no impact on production process. The enzymes can be used to develop a combination of products for specific applications.
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