Before the formal enzymatic hydrolysis, our R&D department will repeatedly test the optimal amount of enzyme addition, temperature and time to ensure that the natural properties of soybean protein will not be damaged during enzymatic hydrolysis.
Before the formal enzymatic hydrolysis, our R&D department will repeatedly test the optimal amount of enzyme addition, temperature and time to ensure that the natural properties of soybean protein will not be damaged during enzymatic hydrolysis.