(1)
Physicochemical, Microbiological, and Sensory Properties of Almond Milk Yogurt-Like Products With Varied Concentrations of Tapioca Starch As Stabilizer. J Biochem Microbiol Biotechnol 2024, 12 (SP1), 90-92. https://doi.org/10.54987/jobimb.v12iSP1.951.