Figure 2a. Emulsifying activity and foaming capacity of Maize, Button and Oyster flours. Mean values (n=3)±sd. Emulsifying activity (EA%), stability of the emulsion (SE%), foaming capacity (FC%) and foam stability (FS%).

From

Nutritional and Functional Properties of Mushroom (Agaricus bisporus & Pleurotus ostreatus) and Their Blends with Maize Flour

Jackson R.M. Ishara, Daniel N. Sila, Glaston M. Kenji, Ariel K. Buzera

American Journal of Food Science and Technology. 2018, 6(1), 33-41 doi:10.12691/ajfst-6-1-6