Fungal hemicellulase enzyme for bread doughs

• Post Date:

  May 21,2024

• Expiry Date:

  Nov 17,2024

• Detailed Description:

  Cas No. :9025-56-3 A dough-conditioning fungal hemicellulase enzyme preparation. It acts on flour pentosans to soften and reduce the viscosity of bread doughs and batters. https://www.creative-enzymes.com/product/Fungal-Hemicellulase-Enzyme-For-Bread-Doughs_109.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