Why rice take more time for rate of fermentation of starch
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In this study, the percentage of the rice adjuncts added for the mashing experiments was kept at 20%. This is because, due to the higher starch content in rice, when the content of rice is lower, the amylase present in malt is still sufficient to break down the starch present in both the rice and malt.
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Explanation:mia khalifa.,
so rice is better to starch
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