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

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dc.contributor.authorUlisa Pachekrepapol
dc.contributor.authorYanin Kokhuenkhan
dc.contributor.authorJarinya Ongsawat
dc.date.accessioned2021-12-21T10:32:25Z
dc.date.available2021-12-21T10:32:25Z
dc.date.issued2021
dc.identifier.citationInternational Journal of Gastronomy and Food Science 25(2021)100393en_US
dc.identifier.urihttp://hdl.handle.net/123456789/8504
dc.language.isoenen_US
dc.subjectYogurten_US
dc.subjectPlant-based milken_US
dc.subjectRheologyen_US
dc.subjectFermentationen_US
dc.titleFormulation of yogurt-like product from coconut milk and evaluation of physicochemical, rheological, and sensory propertiesen_US
dc.typeArticleen_US

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