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. 2010 Apr 26;11(4):1851–1869. doi: 10.3390/ijms11041851

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© 2010 by the authors; licensee Molecular Diversity Preservation International, Basel, Switzerland.

This article is an open-access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/).

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Figure 3. — Foam stability of fish protein hydrolysates (Oreochromis niloticus). Value represent the mean ± standard deviation (SD) of n = 3 duplicate assays FMMH-Fresh minced meat hydrolysate; HWDH-Hot water dip hydrolysate. Alc-Alcalase 2.4 L; Flav-Flavourzyme; Neut-Neutrase.