1.
Mouminah HH. Physiochemical properties, antioxidant activity, viability of probiotic bacteria and sensory characteristics of plant-based yogurt fortified with strawberry puree . jftr [Internet]. 2026 Feb. 17 [cited 2026 Mar. 23];13(1):47-63. Available from: https://www.archive.conscientiabeam.com/index.php/58/article/view/4794