The effects of inulin and polydextrose fortifications on physicochemical properties, probiotic viability and sensory acceptability of coconut milk set yoghurt analogue

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2026-3-4

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Journal of Food Measurement & Characterization

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Microbial Metabolites in Food Biotechnology, Probiotics and Fermented Foods, Food composition and properties

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https://dspace.kmitl.ac.th/handle/123456789/20631

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