Ibrahim, R. A., Ibrahim, O. A., Tawfek, M. A., Ali, S. I., & El-Baz, F. K. (2025). Functional ricotta cheese with <i>Dunaliella Salina</i> algae emulsion. Carpathian Journal of Food Science and Technology, 15(4), 69–90. Retrieved from https://opacj.org/carpathian-fst/article/view/10.34302_crpjfst_2023.15.4.6