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Differences in the course of enzymatic degradation of maize starch during alcoholic fermentation run according to the technology of pressureless liberation of starch (PSL) have been presented. Two variants of fermentation have been compared: (i) with the application of a full dose of an amyloglucosidase preparation and Saccharomyces cerevisiae As-4 yeasts and (ii) a dose of amyloglucosidase reduced...
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