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. 2015 Jul 25;52(12):7974–7983. doi: 10.1007/s13197-015-1951-8

Fig. 5.

Fig. 5

Effect of different treatments on sensory quality of dahi: e Flavour; f Body and texture g Acidity; h Colour and appearance; and i Overall acceptability. Abmean values of treatments within a graph with different letters significantly differ (p < 0.05)