Albay, Zehra, Kader Yıldırım, Esma Çapa, and Bedia Şimşek. “Some Chemical, Microbiological, Textural and Sensory Properties of Traditional Dry Clotted Cream (Kuru Kaymak)”. Turkish Journal of Agriculture - Food Science and Technology 9, no. 3 (March 27, 2021): 484–492. Accessed February 27, 2024. https://www.agrifoodscience.com/index.php/TURJAF/article/view/3818.