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Hydrolization of milk protein Applied cold to any kind of liquid Used as a substitute for albumina Substitute for egg white Powdered Citric Acid Gastronomy Ingredients Suitable for a wide range of applications Manageable pack size
Hydrolization of milk protein Applied cold to any kind of liquid Used as a substitute for albumina Substitute for egg white Powdered Citric Acid Gastronomy Ingredients Suitable for a wide range of applications Manageable pack size