Al-Ghamdi AY, Abbas Salih HM, Mohamed Abdalla MO. Microbiological, physicochemical and sensory characteristics of traditional white soft cheese (Gibna bayda) supplemented with commercial starter culture. GSC Adv. Res. Rev. [Internet]. 2021May30 [cited 2024Dec.22];7(2):006-15. Available from: https://gsconlinepress.com/journals/index.php/gscarr/article/view/gscarr-2021-0094