साखर सह गोड,

saccharify's Usage Examples:

Sonti is made by steaming rice; to saccharify the starches to sugar, a mold, Rhizopus sonti (in sake, Aspergillus oryzae).

Unlike sake, mold was not used to saccharify the rice (amylolytic fermentation); the rice was probably prepared for.

Traditionally known in Japan as kōji (麹) and used to saccharify the starches in rice to make sake and shōchū.

The saccharifying ability of the enzyme is highly applicable in sugar production industries.

always white because Rhizopus oryzae is the dominant mold species and saccharifying agent.

such rice, glutinous rice, glutinous sorghum, corn, sweet potatoes, by saccharifying them using barley malt.

sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process.

Hepburn: nihon kōji kabi), is a filamentous fungus (a mold) used in Japan to saccharify rice, sweet potato, and barley in the making of alcoholic beverages such.

hydrolyzes starch less efficiently than pullunan and other oligosaccharides, saccharifying alpha-amylase sourced from Bacillus subtilis may be added to the solution.

Sonti is made by steaming rice; to saccharify the starches to sugar, a mold, Rhizopus sonti (in sake.

categorized as sugars and is derived by steeping cooked rice starch with saccharifying enzymes to break down the starches, followed by straining off the liquid.

Subsequently, her paper "Measurement of saccharifying cellulase" was the most cited paper in the journal Biotechnology for.

Synonyms:

sugar, dulcify, sweeten, dulcorate, edulcorate,

Antonyms:

sour, vinegarish, lemonlike, lemony, subacid,