Table 2. Coating yield, frying yield and total yield of fried chicken breast formulated with various levels of apple powder during storage periods

Traits	Apple powder (%)
	0 (Control)	5	10	15
Coating yield (%)	110.52±1.37b	111.16±0.84b	114.73±2.76a	115.57±2.50a
Frying yield (%)	86.62±4.26a	84.42±1.84ab	83.82±3.28ab	80.18±4.47b
Total yield (%)	90.80±1.08c	92.02±1.03c	94.41±0.94b	96.91±1.67a

All values are mean±SD.
Means in the same row with different letters are significantly different (p<0.05).