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Purified finger millet α-amylases designated as α-1, α-2 and α-3 were evaluated for their efficiency to digest pregelatinized cereal and finger millet flours as well as starches derived from them. Ragi and rice flours were hydrolyzed to the same extent by all the three amylases (~60%), whereas % hydrolysis in case of wheat and maize flours was found to be around ~50% (α-1), ~45% (α-2) and ~70% (α-3)...
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