Potential of <i>β</i>-Amylase from Sweet Potato (<i>Ipomoea batatas</i> Lam) Extract on the Mashing of <i>Safrari</i> Sorghum

<div>Evolution of the enzyme activity as a function of the ratio. Extraction time and temperature are fixed, respectively, at 120 min and 35°C.</div>

Journal of Food Processing and Preservation

Figure 2: Potential of <i>β</i>-Amylase from Sweet Potato (<i>Ipomoea batatas</i> Lam) Extract on the Mashing of <i>Safrari</i> Sorghum 