Physicochemical, Microbiological, and Sensory Properties of Almond Milk Yogurt-Like Products with Varied Concentrations of Tapioca Starch as Stabilizer. J Biochem Microbiol Biotechnol [Internet]. 2024 Jul. 31 [cited 2026 May 11];12(SP1):90-2. Available from: https://journal2.hibiscuspublisher.com/index.php/JOBIMB/article/view/951