Soy Protein Concentrate 1.Protein>68% 2.Granularity: 100 3.used to produce meat-processed food, bakery pastry, ice cream Chemical analysisSPECIFICATIONMETHODS OF ANALYSISAppearanceLight Yellow powder Protein(N×6.25 ,dry base)Min. 68.0%GB/T5009.5-2003KJELDAHLMoistureMax. 7.0%GB/T5009.3-2003AshMax. 5.8%GB/T5009.4-2003FatMax. 0.5%GB/T5009.6-2003ColorCream white fine powderSYS-ZY-CPZY-02Particle ...