Effects of Starter Concentration and Fermentation Time on Microbiological, Physicochemical, Nutritional, and Sensory Properties of Young Coconut Drink–Based Yogurt
The development of plant‐based yogurt alternatives continues to expand in response to lactose intolerance, sustainability concerns, and demand for nondairy fermented products. Young coconut drink, derived from a mixture of coconut water and young coconut flesh, has been reported to contain fermentable sugars, minerals,...