1.Solubility: 65¡æ-85 ¡æ , about 10 minutes
2.Transparency: excellent
3.Not influenced by the yogurt production process
4.Interact with proteins, effectively improve the
taste and stability of yogurt
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1.Solubility: 100 ¡æ ,about 20-30 minutes
2.Transparency: good
3. Application is limited by technology in yoghurt production
4. Modest improvement of the quality of yogurt
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