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3. Investigation on proteolysis and formation of volatile compounds of Lighvan cheese during ripening;Aminifar;Journal of Food Science and Technology,2014
4. Evaluation of the physico-chemical characteristics of the curd during the ripening of Iranian brine cheese;Azarnia;International Dairy Journal,1997
5. Comparison of technological characteristics of native starter isolates from traditional Khorasan yogurts with commercial starter in yogurt production;Barmak;Iranian Food Science and Technology Research Journal,2021