Wheat gluten is a common ingredient in baked goods, pasta, noodles, breads, biscuits, cereals, sauces, gravies, beer, granola bars, snacks, soups, and soy sauce. It's also used in meat preparations, such as fish, poultry, and surimi-based products, as a binding agent.
Wheat gluten is a common ingredient in baked goods, pasta, noodles, breads, biscuits, cereals, sauces, gravies, beer, granola bars, snacks, soups, and soy sauce. It's also used in meat preparations, such as fish, poultry, and surimi-based products, as a binding agent.
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Food & Nutrition
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Food Ingredients
Proteins
Included in Quote
Included in Quote
Included in Quote
Included in Quote
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Chemical Properties & Specifications
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Category : Inorganic compound
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Category : Pharmaceutical Actives & Precursors
Sub-Category : Intermediates & Precursors
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Category : Inorganic compound
Sub-Category : Magnesium compounds
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Category : Organic Intermediate
Sub-Category : Reagents
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