Physiochemical properties, antioxidant activity, viability of probiotic bacteria and sensory characteristics of plant-based yogurt fortified with strawberry puree . Journal of Food Technology Research, [S. l.], v. 13, n. 1, p. 47–63, 2026. DOI: 10.18488/jftr.v13i1.4794. Disponível em: https://archive.conscientiabeam.com/index.php/58/article/view/4794. Acesso em: 6 aug. 2026.