Baker, Abdul Wahed, Zaid A. A., and Amer A. A. “Manufacturing of Fermented Dairy Products by Using Lactobacillus Casei Which Had the Ability to Lower Cholesterol”. Journal of Biotechnology Research Center (JOBRC) 4, no. 1 (January 1, 2010): 72–81. Accessed December 18, 2024. https://jobrc.org/index.php/jobrc/article/view/98.