Skip to main content
. 2017 Feb 6;54(3):669–678. doi: 10.1007/s13197-017-2504-0

Fig. 3.

Fig. 3

Solubility of egg yolk hydrolysates prepared using Alcalase with different DHs as influenced by pH: Control (open square), DH 5% (open triangle), 10% (field triangle) and 15% (field square). Bars represent standard deviations from triplicate determinations