Microbiological, physicochemical and sensory characteristics of traditional white soft cheese (Gibna bayda) supplemented with commercial starter culture
Crossref DOI link: https://doi.org/10.30574/gscarr.2021.7.2.0094
Published Online: 2021-05-30
Update policy: https://doi.org/10.30574/gscarr.ourcrossmarkpolicy
Abdulaziz Yahya Al-Ghamdi,
Hanaa Mohammed Abbas Salih,
Mohamed Osman Mohamed Abdalla,
