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Ethyl alcohol quality produced from amylaceous residues of cassava industrialization

Ethyl alcohol quality produced from amylaceous residues of cassava industrialization

Energia na Agricultura 20(4): 36-52

An experiment was conducted to evaluate the potential use of cassava root as a carbon source for ethanol production via fermentation. The ethanol obtained must have characteristics good enough to be used in the food industry. The experiment begins with prehydrolysed amylaceous residues that is a byproduct from the production of cassava flour.

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