Effects of Variations of the Ration of Sorghum Malt with Sweet Potato Flour on the Quality of Glucose Syrup Produced Through Enzyme Conversion Activity of Sorghum Malt
O. O. John-Dewole & O. O. Popoola · International Journal of Biochemistry Research & Review · 2013
The chemical parameters of glucose syrup produced from five different weight ratios of sorghum malt and sweet potato flour using sorghum malt as a source of enzyme hydrolysis were studied. There were variations in the chemical parameters of the samples as a result of the differen...
Open access
Research Article
10.9734/IJBCRR/2013/2247