Effect of coconut milk, skim milk powder, and banana pulp on sensory and functional properties of coconut curd and its applicability as a carrier for probiotic microorganisms

Effects of the replacement of cow milk with vegetable milk on probiotics and nutritional profile of fermented ice cream

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Replacement of bovine milk with vegetable milk: Effects on the survival of probiotics and rheological and physicochemical properties of frozen fermented dessert

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The Rheology and Physical Properties of Fermented Probiotic Ice Creams Made with Dairy Alternatives

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Optimization of a novel coconut milk supplemented dahi - a fermented milk product of Indian subcontinent

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The Rheology and Physical Properties of Fermented Probiotic Ice Creams Made with Dairy Alternatives

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Optimization of ingredient and processing levels for the production of coconut yogurt using response surface methodology

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The Physico-chemical, Sensory, and Textural Properties of Misti Dahi Prepared from Reduced Fat Buffalo Milk

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Probiotic potential and sensory properties of coconut flan supplemented withLactobacillus paracaseiandBifidobacterium lactis

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