Dinkçi, N., H. Kesenkaş, A. K. Seçkin, Ö. Kınık, and S. Gönç. 2011. “Influence of a Vegetable Fat Blend on the Texture, Microstructure and Sensory Properties of Kashar Cheese”. Grasas Y Aceites 62 (3):275-83. https://doi.org/10.3989/gya.091810.