Figure 2From: Evaluation of sweet potato for fuel bioethanol production: hydrolysis and fermentation Viscosity and temperature profiles for sweet potato flour mashes (dry matter to water ratio (w/v) 1:5) during the liquefaction process. (a) The α-amylase was added to the sweet potato mash after gelatinization); (b) the α-amylase was added before heating. The α-amylase dose was 5.4 μL per gram of dry raw matter.Back to article page