Figure 3. Dry substance content at 60°C after hydrolysis of dextran T2000

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