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Following European regulatory approval, DSM is launching a unique enzyme that breaks down residual gluten, helping consumers that are sensitive to the proteins found in wheat, barley and rye.
Original Article: DSM Launches Enzyme for the Gluten-sensitiveNEXT ARTICLE
Enzymes are proteins that catalyze (i.e., increase the rates of) chemical reactions. In enzymatic reactions, the molecules at the beginning of the process, called substrates, are converted into different molecules, called products. Almost all chemical re...