SWEETNESS FROM STARCH
Author
Nguyen Khac Quynh; John CecilLanguage
EnglishDocument Type
SeriesPublisher
FAOISBN
92-5-10378Country
VietnamCommodities
starch, cassavaTopics
Agriculture In General, Secondary food processing (e.g. formulation of final food products)Year
1996This working document describes methods adapted from those used in many cottage factories in Vietnam for making maltose syrup from cassava starch, using the enzymes in cereal seedlings. This technology produces a syrup containing about 60% maltose, 25% glucose and 15% of other sugars.