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, [S. l.], v. 12, n. SP1, p. 90–92, 2024. DOI: 10.54987/jobimb.v12iSP1.951. Disponível em: https://journal2.hibiscuspublisher.com/index.php/JOBIMB/article/view/951. Acesso em: 11 may. 2026.