Kinetic Characterization and Effect of Immobilized Thermostable 
						<i>β</i>-Glucosidase in Alginate Gel Beads on Sugarcane Juice

<table>Immobilization of <i>β</i>-glucosidase in different concentrations of sodium alginate ((a) 1% sodium alginate; (b) 2% sodium alginate; (c) 3% sodium alginate; (d) 4% sodium alginate; (e) 5% sodium alginate).</table>

International Scholarly Research Notices

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Figure 1

Figure 1: Kinetic Characterization and Effect of Immobilized Thermostable 
						<i>β</i>-Glucosidase in Alginate Gel Beads on Sugarcane Juice 

International Scholarly Research Notices

Kinetic Characterization and Effect of Immobilized Thermostable β-Glucosidase in Alginate Gel Beads on Sugarcane Juice

Figure 1