2021•International Journal of Gastronomy and Food ScienceRequires access

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

Ulisa Pachekrepapol, Yanin Kokhuenkhan, Jarinya Ongsawat

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Key concepts: Syneresis, Food science, Starch, Rheology, Chemistry, Modified starch, Lactic acid, Resistant starch

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Formulation of yogurt-like product from coconut milk and evaluation of physicochemical, rheological, and sensory properties — Research Paper | ScholarLens