Assertion: maltose | /r/AtLocation | the permeate
Facets:
Source sentences:
text: dextrin are recovered, is characterized by the fact that the amylase is a hydrolase with the enzyme classification EC 3.2.1.133, that the temperature is lower than the lowest temperature at which the raw starch is gelatinized, and that the recovery of the maltose and the limit dextrin is performed as an ultrafiltration, whereby the maltose is in the permeate, and the limit dextrin is produced as the solid phase by liquid-solid separation of the retentate.
text: dextrin are recovered, is characterized by the fact that the amylase is a hydrolase with the enzyme classification EC 3.2.1.133, that the temperature is lower than the lowest temperature at which the raw starch is gelatinized, and that the recovery of the maltose and the limit dextrin is performed as an ultrafiltration, whereby the maltose is in the permeate, and the limit dextrin is produced as the solid phase by liquid-solid separation of the retentate.
text: dextrin are recovered, is characterized by the fact that the amylase is a hydrolase with the enzyme classification EC 3.2.1.133, that the temperature is lower than the lowest temperature at which the raw starch is gelatinized, and that the recovery of the maltose and the limit dextrin is performed as an ultrafiltration, whereby the maltose is in the permeate, and the limit dextrin is produced as the solid phase by liquid-solid separation of the retentate.