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Persona de contacto Ms. hanna
No.10,Gongye Road,Industrial Park, Mazhai, Erqi District, Zhengzhou, Henan
Application: ***** chocolate, the use of PGPR can reduce the yield stress, therefore to control the viscosity of chocolate. 2.When using lower levels of fat in chocolate, the use of PGPR can enhance the emulsion stability whithout the loss of mouth feel.
