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

<table>Residual relative activity (%) of (a) immobilized and (b) free <i>β</i>-glucosidase to determine its stability at different temperatures.</table>

International Scholarly Research Notices

fig3

Figure 3

Figure 3: 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 3