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There were prepared mashes from wheat-rye bread residues at concentration of 32% (w/w). In a control sample amylolytic enzymes were used (α-amylase and glucoamylase). Studied samples were prepared using complex enzymatic preparations Cremix 2XL and Ceremix 6X MG containing proteases and enzymes degrading non-starch polysaccharides. Mashes were inoculated with Saccharomyces cerevisiae Ethanol Red yeast...
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