Evaluation Dangke Cheese Processing by Edible Film Coating Made from Whey Combined with Konjac Flour

Table 1

Physical properties by using KF with different concentrations for making whey-based EFs.

KF concentration (%)	GT (sec)	Thickness (mm)	TS ()	Elongation	WVTR (g/mm^2/hour)
1.0	^c	^a	^a	^c	^a
1.5	^b	^a	^a	^b	^b
2.0	^a	^b	^b	^a	^c

Note: different superscripts indicated very significant difference (). WTPR: water vapor transmission rate.