Figure 2. Growth rate of sucrose crystals at 60 °C after hydrolysis of dextran T2000 by different dextran concentration

From

Impact of Dextran Biodegradation Catalyzed by Dextranase Enzyme on the Crystallization Rate of Sucrose during Sugar Manufacturing

Mohanad Bashari, Camel LAGNIKA, Al-farga Ammar, Mandour H. Abdalhai, Ayman Balla Mustafa

Journal of Food and Nutrition Research. 2019, 7(5), 402-408 doi:10.12691/jfnr-7-5-10