Shruti Mishra. (2022) Effect of white oyster mushroom and basil powder on physicochemicaland sensory characteristics of probiotic yogurt. <i>Songklanakarin Journal of Science an Technology (SJST)</i>, <i>44</i>(3), 676-682.Shruti Mishra. "Effect of white oyster mushroom and basil powder on physicochemicaland sensory characteristics of probiotic yogurt". Songklanakarin Journal of Science an Technology (SJST) 44 (2022):676-682.Shruti Mishra. Effect of white oyster mushroom and basil powder on physicochemicaland sensory characteristics of probiotic yogurt. Research and Development Office, Prince of Songkla University:ม.ป.ท. 2022.