Physicochemical, microbiological, and sensory properties of almond milk yogurt-like products with varied concentrations of tapioca starch as stabilizer

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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...

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Bibliographic Details
Main Authors:	Zainuddin, Nurazlin, Khalid, Nurul Izzah, Mohsin, Aliah Zannierah, Mohamad Azman, Ezzat, Mahmud @ Ab Rashid, Nor Khaizura, Abd Rahim, Muhamad Hafiz
Format:	Article
Language:	English
Published:	Hibiscus Publisher Enterprise 2024
Online Access:	http://psasir.upm.edu.my/id/eprint/120198/ http://psasir.upm.edu.my/id/eprint/120198/1/120198.pdf

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