S. Obeid, A. Alkhatib, S. Tlais, and H. H. Hussein, “The effect of adding Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus on the acidity and overall consumer acceptability of Lebanese Kishk”, ijeab, vol. 6, no. 3, May 2021, Accessed: Nov. 24, 2024. [Online]. Available: https://journal-repository.com/index.php/ijeab/article/view/3630