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Optimizing the Formulation of Yogurt from Soy Milk, Tropical Almond Milk and Orange-Fleshed Sweet Potato Puree

https://doi.org/10.2139/ssrn.4945002
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Outgoing claims: the papers this work cites, builds on, or argues with.

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Effect of the use of starches of three new Ghanaian cassava varieties as a thickener on the physicochemical, rheological and sensory properties of yoghurt
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Sensory profile and consumer preference of novel probiotic yoghurt enriched with orange sweet potato (Ipomoea batatas)
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Comprehensive studies on the stability of yogurt-type fermented soy beverages during refrigerated storage using dairy starter cultures
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A comparison of the nutritional profile and nutrient density of commercially available plant-based and dairy yogurts in the United States
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Composition, Physicochemical and Sensorial Properties of Commercial Plant-Based Yogurts
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Effect of Storage on Syneresis, pH, Lactobacillus acidophilus Count, Bifidobacterium bifidum Count of Aloe vera Fortified Probiotic Yoghurt
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The Impact of Sweet Potato Flour Supplementation on Functional and Sensorial Properties of Yoghurt
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Effect of Processing Methods on the Physicochemical, Mineral and Carotene Content of Orange Fleshed Sweet Potato (OFSP)
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