The researchers studied how adding tofu waste flour and skim milk affects the quality of skim coconut milk yogurt. They found that the viscosity of the yogurt wasn't affected by the additions. However, the taste, smell, and color were influenced by the amount of tofu waste flour added. More flour led to lower preference in these aspects. Using 4.5% tofu waste flour and 15% skim milk resulted in the highest viscosity and total soluble solid content in the yogurt.