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Damaged wheat grains are usually discarded following which they decompose naturally to cause environmental pollution. The potential conversion of these starchy substrates to usable fermentable sugars is the subject of this study. Wheat grains in different quantities (10–20%, w/v) are liquefied using different concentrations of α‐amylase (1−5% v/v; 12−60 U mL−1) to generate hydrolysate. The process...
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