hat
CMC kapab kenbe lactoprotein a sòti de coagulating e preci pitating nan lèt Sure ede, se lèt ak menm rete ak dispèse, kenbe estabilite demokrasi a manje kalite, pwolonje peryòd ki bon kalite manje. Te itilize nan glas-c
eng
CMC can keep the lactoprotein from coagulating and preci-pitating in sour milk and helps milk even suspend and disperse, keep the stability of the food quality, prolong the period of food quality .Used in ice-cream,it helps control ice crystal size, resist melting, shape, improve the...