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

Ulisa PachekrepapolYanin KokhuenkhanJarinya Ongsawat2021-12-212021-12-212021International Journal of Gastronomy and Food Science 25(2021)100393http://hdl.handle.net/123456789/8504enYogurtPlant-based milkRheologyFermentationFormulation of yogurt-like product from coconut milk and evaluation of physicochemical, rheological, and sensory propertiesArticle