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Effect of flavoring with White sapote fruit pulp on some physicochemical properties of yoghurt samples during storage at 5 ± 1 °C for 21 days. Where: CY, control yoghurt; PY, probiotic yoghurt; PFY0, flavored probiotic yoghurt without fruit pulp; PFY1, flavored probiotic yoghurt with 5% fruit pulp; PFY2, flavored probiotic yoghurt with 10% fruit pulp; PFY3, flavored probiotic yoghurt with 15% fruit pulp
