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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dc.contributor.authorNanthawat Pattawee
dc.contributor.authorPongsert Sriprom
dc.contributor.authorPrasong Siriwongwilaichat
dc.date.accessioned2026-05-08T19:26:30Z
dc.date.issued2026-3-4
dc.identifier.doi10.1007/s11694-026-04167-3
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/20631
dc.publisherJournal of Food Measurement & Characterization
dc.subjectMicrobial Metabolites in Food Biotechnology
dc.subjectProbiotics and Fermented Foods
dc.subjectFood composition and properties
dc.titleThe effects of inulin and polydextrose fortifications on physicochemical properties, probiotic viability and sensory acceptability of coconut milk set yoghurt analogue
dc.typeArticle

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