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Figure 9: The percentage (%) of glucose formed from maltodextrin using various enzyme solutions. Symbols: A, 200 U/kg Aspergillus niger glucoamylase; B, 400 U/kg Aspergillus niger glucoamylase; C, 200 U/kg Aspergillus niger glucoamylase plus 200 U/kg Bacillus acidopullulyticus pullulanase (modified from [20]).