Textured Vegetable Protein

Features: 1) Protein (dry basis,%), (N x 6.25) ≥50.0 2) Moisture (%) ≤10.0 3) Fat (dry basis,%) ≤1.5 4) Fiber (dry basis,%) ≤5.0 5) Weight (g/l) 170 - 440

Origin: China
Shandong Yuxin Soybean Protein Co., Ltd.

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