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