Research Article
Kinetic Characterization and Effect of Immobilized Thermostable
β-Glucosidase in Alginate Gel Beads on Sugarcane Juice
Figure 1
Immobilization of β-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).