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A composite milk and sorghum‐based smoothie containing varying levels of sorghum flour (2–4% w/w), sugar (9–11% w/w) and pectin (0.2–0.4% w/w) was optimised by response surface methodology on the basis of sensory (colour and appearance, flavour, consistency, sweetness and overall preference) and physical (viscosity, sedimentation and wheying off) attributes. Flour and pectin levels influenced the...
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