Production of High-maltose Syrup from Selected Rice
(Oryza sativa L.) Bran by Enzymatic Method
Garry A. Diopol1,4*, Francisco B. Elegado2, Katherine Ann T. Castillo-Israel3,
Mary Ann O. Torio4, and Lawrence Yves C. Uy5,6,7
1Environment and Biotechnology Division, Industrial Technology Development Institute,
Department of Science and Technology, Taguig City 1631 Philippines
2National Institute of Molecular Biology and Biotechnology (BIOTECH),
University of the Philippines Los Baños, College, Laguna 4031 Philippines
3Institute of Food Science and Technology, College of Agriculture and Food Science,
University of the Philippines Los Baños, College, Laguna 4031 Philippines
4Institute of Chemistry, University of the Philippines Los Baños,
College, Laguna 4031 Philippines
5Southeast Asian Regional Center for Graduate Study and Research in Agriculture,
College, Los Baños 4031 Laguna, Philippines
6University of the Philippines Los Baños Graduate School, College, Laguna 4031 Philippines
7German Academic Exchange Service (DAAD),
Postfach 200404 D-53134 Bonn, Germany
*Corresponding author:
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[Download]
Diopol G et al. 2023. Production of High-maltose Syrup from Selected Rice
(Oryza sativa L.) Bran by Enzymatic Method. Philipp J Sci 152(2): 571–580.
https://doi.org/10.56899/152.02.04
