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a Emulsifying activity index (EAI) of rohu roe protein hydrolysates, produced by pepsin and trypsin enzymes, as affected by pH. Values are mean of triplicates ± SD. b Emulsion stability index (ESI) of rohu roe protein hydrolysates, produced by pepsin and trypsin enzymes, as affected by pH. Values are mean of triplicates ± SD
