Recovery of Glucose from Residual Starch of Sago Hampas for Bioethanol Production

<table>The profiles of glucose and ethanol concentrations during ethanol fermentation utilizing sago hampas hydrolysate by baker yeast at 30°C (■-glucose of SHH, ▲-ethanol from SHH, □-commercial glucose, and ∆-ethanol from commercial glucose).</table>

BioMed Research International

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Figure 4

Figure 4: Recovery of Glucose from Residual Starch of Sago Hampas for Bioethanol Production 