Figure 1. Relationship amongst Percentage Protein, Fat, Foaming Capacity (FC) and Stability (FS)

From

Proximate Composition and Functional Properties of Some New Groundnut Accessions

Khalid Alhassan, Jacob K. Agbenorhevi, James Y. Asibuo, Gilbert O. Sampson

Journal of Food Security. 2017, 5(1), 9-12 doi:10.12691/jfs-5-1-2