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Preparation Of Compounds By Using Micro-Organisms
(AREA)
Jellies, Jams, And Syrups
(AREA)
Abstract
An enzyme method of preparing maltose syrup and protein byproduct from starch and protein stuff comprising: heating food stuff to 128讈; adding amylase to hydrolize said food stuff into dextrin and coagulated protein; separating said dextrin and said coagulated protein; adding amylase and debraching enzyme into said dextrin at 40-60讈 and PH4-6 to obtain syrup.
TW81104441A1992-06-081992-06-08Enzyme method of preparing maltose syrup and protein byproduct from starch and protein stuff
TW197472B
(en)