hat
3. Peptide pwa gen emulsifyabilite ekselan ak estabilite emulsyon, ki ka itilize kòm emulsyonan pou divès kalite manje; Peptides pwa ka byen vit emulte grès, yo prepare sosis ak emulsifyabilite bon. Sosis ki te fè nan fason sa a yo trè bon plat ak valè segondè nitrisyonèl.
eng
3. Pea peptide has excellent emulsifiability and emulsion stability, which can be used as emulsifiers for various types of foods; pea peptides can quickly emulsify fat, to prepare sausages with good emulsifiability. Sausages made in this way are very tasty with high nutritional values.