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YOGURT

YOGURT Struktur
8050-05-3
CAS-Nr.
8050-05-3
Englisch Name:
YOGURT
Synonyma:
YOGURT
CBNumber:
CB3965535
Summenformel:
C37H65NO28
Molgewicht:
971.9019
MOL-Datei:
8050-05-3.mol

YOGURT Eigenschaften

Kosmetik-Inhaltsstoffe Funktionen
SKIN PROTECTING
HAIR CONDITIONING
CAS Datenbank
8050-05-3

Sicherheit

YOGURT Chemische Eigenschaften,Einsatz,Produktion Methoden

Verwenden

Yogurt is a custard-like or soft gel product made by fermenting milk with bacterial cultures, specifically lactobacillus bulgaricus and streptococcus thermophilus, to a ph range of usually 4.0–4.5. it is used as a snack; as a meal; or in desserts, salad dressings, and baked goods.

YOGURT Upstream-Materialien And Downstream Produkte

Upstream-Materialien

Downstream Produkte


YOGURT Anbieter Lieferant Produzent Hersteller Vertrieb H?ndler.

Global( 5)Lieferanten
Firmenname Telefon E-Mail Land Produktkatalog Edge Rate
INGREDIENTS SOLUTIONS S.A.
--
contacto@ingredients-solutions.com Argentina 13 58
LinYi YouKang Biology Co., Ltd.
--
export@yunkangbio.com China 2 58
Pampa Trade S.A.
--
customercare@pampacreations.com Argentina 7 58
MILKON SüT VE GIDA MAMüLLERI SANAYI VE TICARET A.S.
--
milkon@milkon.com.tr Turkey 8 58
PT GALA NATURA KREASI
--
marketing@gnk.co.id Indonesia 4 58

  • YOGURT
  • 8050-05-3
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