1.
Khalil IQM, Hussain MH. Improving the sensory and rheological properties of yogurt using aqueous extract of basil (Ocimum basilicum L.). JKAS [Internet]. 2022 Dec. 4 [cited 2024 Nov. 21];9(4):76-90. Available from: https://journals.uokerbala.edu.iq/index.php/Agriculture/article/view/1065