Fig. 2From: Use of Aspergillus oryzae during sorghum malting to enhance yield and quality of gluten-free lager beersFermentable sugar depletion in worts from barley, sorghum or sorghum with A. oryzae fermented during 120 h. a Maltose (%); b glucose (%); c maltotriose (%); d fructose (%)Back to article page