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2024. Physicochemical, Microbiological, and Sensory Properties of Almond Milk Yogurt-Like Products with Varied Concentrations of Tapioca Starch as Stabilizer. Journal of Biochemistry, Microbiology and Biotechnology. 12, SP1 (Jul. 2024), 90–92. DOI:https://doi.org/10.54987/jobimb.v12iSP1.951.