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Soy skim, a protein-rich liquid co-product from the aqueous extraction of soybeans, was co-fermented with corn to produce ethanol. Effects of soy skim addition level, type of skim, corn particle size, water-to-solids ratio, and urea on co-fermentation were determined. The addition of 20–100% skim increased the fermentation rate by 18–27% and shortened the fermentation time by 5–7h without affecting...
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