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. 2020 Jun 7;9(6):755. doi: 10.3390/foods9060755

Figure 8.

Figure 8

The pH and soluble protein content of the faba bean starch-free and starch-hydrolysate-containing solutions having different concentration of glucono-delta-lactone (GDL) (A). The same data was replotted to show the relationship between the soluble protein content and pH (B). Each point shows the average of duplicate measurements.