“Physiochemical Properties, Antioxidant Activity, Viability of Probiotic Bacteria and Sensory Characteristics of Plant-Based Yogurt Fortified With Strawberry Puree ”.
Journal of Food Technology Research, vol. 13, no. 1, Feb. 2026, pp. 47-63,
https://doi.org/10.18488/jftr.v13i1.4794.