[1]
N. . Zainuddin, N. I. . Khalid, A. Z. Mohsin, E. M. Azman, N. K. M. @ A. . Rashid, and M. H. A. . Rahim, “Physicochemical, Microbiological, and Sensory Properties of Almond Milk Yogurt-Like Products with Varied Concentrations of Tapioca Starch as Stabilizer”, J Biochem Microbiol Biotechnol, vol. 12, no. SP1, pp. 90–92, Jul. 2024.