Fig. 3From: Characterization of okra seed flours, protein concentrate, protein isolate and enzymatic hydrolysatesInfluence of NaCl concentrations and pH on the foaming capacity of okra seed samples at a no salt b 0.5 M NaCl concentration c 1.0 M NaCl concentration; and foaming stability at d no salt e 0.5 M NaCl concentration f 1.0 M NaCl concentrationBack to article page