Physicochemical properties, colour characteristics, and sensory evaluation of full-cream cow-coconut milk yoghurts
Yoghurt is a popular fermented milk product, and milk, like other animal protein sources, is scarce and expensive. This study was therefore designed to explore the potentials of coconut milk and cow milk prepared from full cream powdered milk in the production of yoghurts and to determine the physic...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
2018-01-01
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| Series: | Croatian Journal of Food Science and Technology |
| Online Access: | http://hrcak.srce.hr/file/308840 |