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The aim of this research was to study the effect of the dual treatment of sorghum decortication and protease addition during liquefaction with α-amylase, on the concentration of free amino nitrogen (FAN), fusel alcohols and ethanol during yeast fermentation. A bifactorial experiment was designed to revise the differences among grains (maize, whole and 9.7% decorticated sorghum) and the effectiveness...
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