MGP Dedicated to Adding More Goodness to Food in 2014
date:Jan 16, 2014
possess a unique meat-like structure when hydrated, have minimal fat content and produce no unpleasant aftertaste, providing perfect matches for beef, poultry, pork and seafood enhancement applications, as well as vegetarian dishes.

Liming Cai, Ph.D., who joined MGP as applications scientist this past August, said, It is both highly rewarding and gratifying to be in a position to help carry on the companys legacy as an innovator and preeminent supplier of high quality wheat proteins and starche
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