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Sang-Hoon Song, Myeong-Gi Lee, Hyong-Joo Lee and Won-Byong Yoon Analysis of grinding kinetics to control the effect of rice flour particle size on the yield of alcohol and glucose during fermentation International Journal of Food Science & Technology

Article first published online: 3 MAR 2014 | DOI: 10.1111/ijfs.12525

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The optimum size of rice flour to obtain the maximum glucose yield can be controlled by the grinding time and predicted by the grinding kinetics model.

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