Fig. 4.
Degree of Hydrolysis (DH) based on free amino nitrogen content (a), protein solubility (b) and fat absorption capacity (c) of CWP of the control: freeze-dried, US: Sonicated and spray-dried CWP samples. Values presented are mean ± standard deviation (n = 3). Different letters on the different bars indicates that there is a significant difference (P < 0.05). For keynotes, please see footnote of Table 1.