Mouminah, H.H. 2026. Physiochemical properties, antioxidant activity, viability of probiotic bacteria and sensory characteristics of plant-based yogurt fortified with strawberry puree . Journal of Food Technology Research. 13, 1 (Feb. 2026), 47–63. DOI:https://doi.org/10.18488/jftr.v13i1.4794.