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

Table 3

Average score color, texture, and aroma HC coated whey-konjac EF and without coated EF.

DC	Storage time (h)	Code	Color	Texture	Aroma
HC without EFs	0	WT 1	^a
	10	WT 2	^a
	20	WT 3	^a
	30	WT 4	^b
Coated DC EFs	0	CT 1	^a
	10	CT 2	^a
	20	CT 3	^a
	30	CT 4	^b

Note: different superscripts show a significant difference ().