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

<table>Residual relative activity (%) of free and immobilized <i>β</i>-glucosidase to determine the stability at different pH values.</table>

International Scholarly Research Notices

Figure 5: Kinetic Characterization and Effect of Immobilized Thermostable 
						<i>β</i>-Glucosidase in Alginate Gel Beads on Sugarcane Juice 