Skip to main content
. 2021 Sep 28;10(10):2297. doi: 10.3390/foods10102297

Figure 4.

Figure 4

Oil absorption capacity (a), foaming capacity and stability (b), and emulsifying activity and stability (c) by CPI and CPH15A obtained using Alcalase. Values are represented as the means ± standard deviation of three determinations. Statistical differences are marked with different letters (p < 0.05).