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The sensory characteristics of berry flavoured kefir

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Figure

Table 1. Sample coding of flavoured kefir drinks
Table 2. Changes in physicochemical values in flavoured kefir samples made with blackberry, raspberry, and straw-berry aromas during storage
Figure 1. Correlations between sen-sory attributes and overall accepta-bility of flavoured kefir samples
Table 3. Mean odour, flavour, texture, and mouth-feel, and overall acceptability ratings of flavoured kefir drinks madeusing different percentage (0.05, 0.10, and 0.15%) of the added blackberry, raspberry, and strawberry aromas fromthe sensory panel

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