Obeid, S., Alkhatib, A., Tlais, S., & Hussein, H. H. (2021). The effect of adding Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus on the acidity and overall consumer acceptability of Lebanese Kishk. International Journal of Environment, Agriculture and Biotechnology, 6(3). https://journal-repository.com/index.php/ijeab/article/view/3630