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. 2018 Nov 2;7(1):120–131. doi: 10.1002/fsn3.822

Figure 3.

Figure 3

Functionality properties of Gsp. Emulsifying activity index (A), emulsifying stability (B), foaming capacity (C), and foaming stability (D) of Gsp. Values are expressed as means ± SD of nine samples in each group. Different lower‐case letters (a, b, c, and d) indicate significant difference for the different germinated soybean protein samples at p ≤ 0.05