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. 2024 Jan 13;10(2):e24504. doi: 10.1016/j.heliyon.2024.e24504

Table 6.

PLS regression of rheological properties of fish gelatin and yield.

Components X Variance R2
1 0.40076 0.702457
2 0.67039 0.918525
3 1 0.925214
Coefficients Standardized yield p-value
Constant 0 0.01
Gelling temperature −1.09359
Melting temperature 0.60657
Viscosity 0.05967