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quality standard:
moisture:not more than 7percent
,total bacterial:not less than 30000/g,crude protein:not less than90percent
NSI:not less than 90percent
E-coli: negative PH Value:6.5-7.5
Ash:not more than 6percent
Gelatin Value: not less than20g
shelf life:12 month
Isolated Soy Protein