Optimization of ingredient and processing levels for the production of coconut yogurt using response surface methodology
In this study, response surface methodology (RSM) was employed to optimize the ingredient formulation and processing parameters of coconut milk yogurt production such as temperature, time, and amount of starter culture on the sensory evaluation responses. Besides, the physicochemical properties such...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Published: |
Springer
2012
|
| Subjects: | |
| Online Access: | http://eprints.utm.my/id/eprint/32984/ http://dx.doi.org/10.1007/s10068-012-0123-0 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|