Detailed Textured Vegetable Protein Description
Features:
a) Protein (dry basis,%), (N x 6.y) ≥50.0
b) Moisture (%) ≤10.0
c) Fat (dry basis,%) ≤1.5
d) Fiber (dry basis,%) ≤5.0
e) Weight (g / 12) 170 - 440
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