TY  - JOUR
AU  - Bakhtiari, Mahya
AU  - Sharifi, Akram
TI  - Evaluation of Physicochemical and Sensory Properties of Labneh Process Cheese Based on Carrageenan and Pectin
JO  - Journal of Innovation in Food Science and Technology
VL  - 16
IS  - 1
SP  - 1
EP  - 12
PY  - 2024
DO  - 10.30495/jfst.2020.1904276.1653
ER  -