Formulation of yogurt-like product from coconut milk and evaluation of physicochemical, rheological, and sensory properties
Ulisa Pachekrepapol, Yanin Kokhuenkhan, Jarinya Ongsawat
Topics & Concepts
SyneresisFood scienceStarchRheologyChemistryModified starchLactic acidResistant starchPotato starchMaterials scienceBacteriaComposite materialBiologyGeneticsFood and Agricultural SciencesCoconut Research and ApplicationsFood Chemistry and Fat Analysis