2021peer-reviewed93 citations
Formulation of yogurt-like product from coconut milk and evaluation of physicochemical, rheological, and sensory properties
Ulisa Pachekrepapol, Yanin Kokhuenkhan, Jarinya Ongsawat
International Journal of Gastronomy and Food Science
Concepts
SyneresisFood scienceStarchRheologyChemistryModified starchLactic acidResistant starch