OBEID, Soumaya; ALKHATIB, Ali; TLAIS, Sami; HUSSEIN, Hassan Hajj. 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, [S. l.], v. 6, n. 3, 2021. Disponível em: https://journal-repository.com/index.php/ijeab/article/view/3630.. Acesso em: 24 nov. 2024.