L-Threonine

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L-Threonine Improves Food Texture and Functionality Dough Conditioner in Baking: Enhances gluten network formation, improving dough elasticity and stability in bread and pastries. Helps maintain moisture and extend shelf life by reducing staling. Meat and Dairy Products: Used in processed meats (e.g., sausages, ham) to improve water-holding capacity and texture. Added to dairy-based products (yogurt, cheese) to boost protein content and nutritional value.

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	L-Threonine	Physical Properties in Biological Systems of L-ThreonineHydrophilicity: The hydroxyl group and ionizable groups make L-threonine hydrophilic, so it...
	L-proline	The basic information of L-proline1. Chemical structureMolecular formula: C₅H₉NO₂Molecular weight: 115.13 g/molStructural features: The α -am...

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