%0 Journal Article
%A Bakhtiari, Mahya, Sharifi, Akram
%T Evaluation of Physicochemical and Sensory Properties of Labneh Process Cheese Based on Carrageenan and Pectin
%J Journal of Innovation in Food Science and Technology
%V 16
%N 1
%P 1-12
%D 2024
%R 10.30495/jfst.2020.1904276.1653
%U https://sanad.iau.ir/fa/Article/1004057