Physicochemical, microbiological, and sensory properties of almond milk yogurt-like products with varied concentrations of tapioca starch as stabilizer
This study investigates the impact of tapioca starch concentrations on almond milk yoghurt-like products, aiming to enhance their physicochemical and sensory properties. Almond milk with varying tapioca starch levels (0%, 1%, 2%, 3%) underwent pasteurization, and development into yoghurt. The findin...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Hibiscus Publisher Enterprise
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/120198/ http://psasir.upm.edu.my/id/eprint/120198/1/120198.pdf |