Figure 4. Surface topography of a sucrose crystal grown in the pure sucrose solution

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