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

<div>Contour plot showing the combined effect of mashing time and mashing temperature on the turbidity of wort.</div>

Journal of Food Processing and Preservation

Figure 8: Potential of <i>β</i>-Amylase from Sweet Potato (<i>Ipomoea batatas</i> Lam) Extract on the Mashing of <i>Safrari</i> Sorghum 