O. Dimassi, Y. Iskandarani, M. Afram, R. Akiki, and M. Rached, “Production and physicochemical properties of labneh anbaris, a traditional fermented cheese like product, in Lebanon”, ijeab, vol. 5, no. 3, May 2020, Accessed: Jul. 03, 2024. [Online]. Available: https://journal-repository.com/index.php/ijeab/article/view/1978