AL-GHAMDI, A. Y.; ABBAS SALIH, H. M.; MOHAMED ABDALLA, M. O. Microbiological, physicochemical and sensory characteristics of traditional white soft cheese (Gibna bayda) supplemented with commercial starter culture. GSC Advanced Research and Reviews, [S. l.], v. 7, n. 2, p. 006–015, 2021. DOI: 10.30574/gscarr.2021.7.2.0094. Disponível em: https://gsconlinepress.com/journals/index.php/gscarr/article/view/gscarr-2021-0094. Acesso em: 11 jul. 2024.