[Elsevier] Formulation of yogurt-like product from coconut milk and evaluation of physicochemical, rheological, and sensory properties

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journal:International Journal of Gastronomy and Food Science

Authors:Ulisa Pachekrepapol; Yanin Kokhuenkhan; Jarinya Ongsawat

Published date:2021-10-

DOI:10.1016/j.ijgfs.2021.100393

PDF link:https://www.sciencedirect.com/sc ... 878450X21000925/pdf

Article link:https://doi.org/10.1016/j.ijgfs.2021.100393

Article Source:Elsevier BV


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