Table 1 Coating retention (%) of whey protein edible coating by Rohu fish fillets
From: Oxidative stability and quality characteristics of whey protein coated rohu (Labeo rohita) fillets
Treatments | Yield |
|---|---|
T1 | 102.48 ± 2.05 |
T2 | 102.39 ± 2.05 |
T3 | 102.59 ± 2.05 |